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Chocolate Macaroon Tunnel Cake

SUBMITTED BY: Juanita PHOTO BY: PAMELA D.

"This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder."

RECIPE RATING:

Read Reviews (19)

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PREP TIME	20 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup shortening
1 3/4 cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream
COCONUT MACAROON FILLING:
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
VANILLA GLAZE:
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

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REVIEWS

Reviewed on Jul. 13, 2006 by FERRIS

When I was a teenager my mom made me this cake because I liked coconut. Now I remember making... MORE

Reviewed on Jan. 29, 2004 by IMP70

I used a doctored up cake mix instead of the "scratch" cake. Overall it came out good, but my... MORE

Reviewed on Jul. 26, 2005 by rloreth

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

rloreth
Jul. 26, 2005

I had been looking for a good recipe for this cake for YEARS and was so excited to make it. I followed the directions EXACTLY and against my better judgment did not alter the directions to put the "tunnel" of coconut filling in between layers of chocolate batter. The chocolate cake was good (a big like a pound cake in texture) BUT the coconut layer was never enveloped by the chocolate cake. Result? No "tunnel" of coconut filling but a crispy top (actually the bottom) of a crisp coconut egg-white mixture that we chipped off. We enjoyed the chocolate cake nonetheless, but I was very disappointed that there was no tunnel of coconut. I'll give it another go -- and next time will put half of the batter in and then the coconut mixture and then the other half of the batter. The other point I'll share with y'all is that I used the new silicone style bundt pan and the cake took 90 minutes to bake (and no, it wasn't overcooked at all, by some miracle). So give this a go, but do alter the directions and do not leave the coconut topping on top of the chocolate batter. I also think that a box mix (gasp!) might be closer to the original cake than this one, although this one is very good and is VERY much like the chocolate pound cake at Starbucks! This cake, baked as a pound cake, with an espresso/cocoa drizzle would be excellent with a great cup of coffee or espresso!

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6 users found this review helpful

I had been looking for a good recipe for this cake for YEARS and was so excited to make it. I... MORE

Reviewed on Jul. 10, 2005 by PAMELA D.

I was short for time and tried this with a box. I used triple chocolate fudge cake mix. The... MORE

Reviewed on Apr. 6, 2005 by ANTILOPE

This recipe is really good. It turned out just as advetised. I remember the original box cake... MORE

Reviewed on Jan. 5, 2004 by luv2bakecookies

This recipe was wonderful!!!!! It was a beautiful cake as well. Although it was wonderful, I... MORE

Reviewed on Jun. 19, 2005 by Des2neeismine

OMG Juanita!! I am in heaven! I just made this cake and its EXACTLY as I remember! I have... MORE

Reviewed on Nov. 5, 2007 by catsue73

When I was younger, we all enjoyed the Pillsbury Bundt cake too. It was my Mom's favorite.... MORE

Reviewed on Dec. 22, 2006 by PEGGYSUE63

I used Betty Crocker's Devil cake mix instead of making this from scratch, and it still turned... MORE

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