Chocolate Macaroon Tunnel Cake

Chocolate Macaroon Tunnel Cake

Juanita 0

"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."

Ingredients 1 h 25 m {{adjustedServings}} servings 346 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 31

  1. 39 Ratings


I think I have a better filling for this cake it's like the coconut filling in almond joy and mounds candy bars. It's so easy to make and it tastes great! It has a great texture and bakes up great in a bundt cake. Mix together 3 cups of Bakers sweetened coconut, a can of sweetened condensed milk and a teaspoon of vanilla extract.


When I was a teenager my mom made me this cake because I liked coconut. Now I remember making this cake mix a lot growing up until Pillsbury had the nerve to discontinue it. I have just made the cake from the recipe and followed it exactly except I buried my coconut ring of filling under some of the cake batter. Upon tasting the cake I noticed several things... The first was it was heaver than the original. It was also lighter in color. The coconut filling of the original was denser when it was spooned into the cake batter (which is why I believe it would sink while baking) the coconut filling was more finely chopped (almost minced?) and more of it. The coconut filling was more the consistency and texture of a thickish pudding. (sorry, best way I can describe it). Does anyone else remember this? I have been looking for a duplicate for that Pillsbury recipe for many, many years. Can anyone fine-tune this recipe to make it more like the original?

PAMELA D. aPROpos of nothing

I was short for time and tried this with a box. I used triple chocolate fudge cake mix. The box stated 1 cup of pudding in the mix. It was the perfect denseness and gooeyness. Will double the filling next time and actually try the cake part too. I was transported back to the early 70's, there was just something about that cake. Thanks!