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Chocolate Macaroon Tunnel Cake

Courses: Dessert
Serves: 16 people

Recipe Ingredients

1 1/4 cups 247g / 8.7ozSugar
6 tablespoons 90mlVegetable oil
2 tablespoons 30mlEggs (large)
3 cups 187g / 6.6ozAll-purpose flour
1 1/4 teaspoons 6.3mlBaking soda
1/4 teaspoon 1.3mlSalt
1 1/2 cups 355mlLow-fat buttermilk
2 teaspoons 10mlVanilla
1/2 cup 46g / 1.6ozFlaked sweetened coconut
1 1/2 teaspoons 7.5mlCoconut flavoring - divided
1/3 cup 36g / 1.3ozUnsweetened cocoa
  Cooking spray
3/4 cup 148g / 5.2ozSifted powdered sugar
1 tablespoon 15mlSkim milk

Recipe Instructions

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

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