Chocolate Macaroon Tunnel Cake Recipe - Cooking Index
1 1/4 cups | 247g / 8.7oz | Sugar |
6 tablespoons | 90ml | Vegetable oil |
2 tablespoons | 30ml | Eggs (large) |
3 cups | 187g / 6.6oz | All-purpose flour |
1 1/4 teaspoons | 6.3ml | Baking soda |
1/4 teaspoon | 1.3ml | Salt |
1 1/2 cups | 355ml | Low-fat buttermilk |
2 teaspoons | 10ml | Vanilla |
1/2 cup | 46g / 1.6oz | Flaked sweetened coconut |
1 1/2 teaspoons | 7.5ml | Coconut flavoring - divided |
1/3 cup | 36g / 1.3oz | Unsweetened cocoa |
Cooking spray | ||
3/4 cup | 148g / 5.2oz | Sifted powdered sugar |
1 tablespoon | 15ml | Skim milk |
1. Preheat oven to 350F.
2. Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Ste aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12 cup bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.
5. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake.
Source:
Cooking Light Magazine, October 1996
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.