CHOCOLATE MACAROON TUNNEL CAKE (by: Juanita)

Straws Kitchen

By
@CinCooks

This is NOT my recipe..I found it on the internet for an answer to a question in 'groups' and was asked to post it here...
It's a great cake even if it isn't mine..=;D

HERE'S A NOTE FROM JUANITA:
"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."

ALSO...THE PIC IS FROM HER, NOT MINE EITHER


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Approx. 16 (depending on the size of your slices)
Prep:
20 Min
Cook:
1 Hr 5 Min

Ingredients

THE CAKE:

1/2 c
shortening
1 3/4 c
white sugar
1
egg yolk
2 tsp
vanilla extract
4
eggs
2 c
sifted all-purpose flour
1/2 c
unsweetened cocoa powder
1 tsp
baking soda
1 tsp
salt
3/4 c
cold water
1/2 c
sour cream

COCONUT MACAROON FILLING:

1
egg white
1/4 c
white sugar
1 c
flaked coconut
1 Tbsp
all-purpose flour
1 tsp
vanilla extract

VANILLA GLAZE:

(or add 2-tablespoons coco powder to make chocolate)
2 c
sifted confectioners' sugar
1 Tbsp
butter, softened
1 tsp
vanilla extract
2 Tbsp
milk, or as much as needed

Step-By-Step

1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

2In 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.

3In 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.

4Bake 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.

5To 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 (don't forget to add 2 tablespoons of coco powder if you want to make it chocolate).

6NOTE: Now you know I change her recipe up a bit...I use Splenda and my homemade Splenda Powdered sugar. I also use my homemade pure Vanilla. Enjoy!!!

About this Recipe