Chocolate Macaroon Tunnel Cake Recipe

Name: Chocolate Macaroon Tunnel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

1347

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup shortening, 1 3/4 cups white sugar, 1 egg yolk, 2 teaspoons vanilla extract, and more.

Yes, Chocolate Macaroon Tunnel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Macaroon Tunnel Cake

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