Chocolate Macaroon Tunnel Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 346 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup shortening
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract
• 1 egg yolk
• 4 eggs
• 1 ¾ cups white sugar
• 1 teaspoon salt
• ½ cup unsweetened cocoa powder
• ¼ cup white sugar
• 1 cup flaked coconut
• 2 cups sifted all-purpose flour
• 2 cups sifted confectioners' sugar
• ½ cup sour cream
• 1 tablespoon butter, softened
• 1 egg white
• 1 tablespoon all-purpose flour
• ¾ cup cold water
• 2 tablespoons milk, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.