Chocolate Macaroon Bundt Cake

Chocolate Macaroon Bundt Cake

Marsha 0

"Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling."

Ingredients {{adjustedServings}} servings 366 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
  3. In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
  4. Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.
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Reviews 19

  1. 23 Ratings


In response to those who said the cake was too dry. I have this same recipe in my files, except mine calls for 3/4 cup water. So maybe that is the problem, it just needs more water.


Where did I go wrong? I made this for company and couldn't even serve it. It came out VERY dry. All the other ratings said it was so moist! When I was finished with the batter it seemed thick so I went back over the recipe and made sure I hadn't forgotten anything. That's when I started thinking that 1/4 cup liquid didn't seem like very much for a cake. Since I had not forgotten anything and the other reviews were so good I baked it anyway, but was very disappointed in the results. The batter was so thick the macaroon filling never dropped down into the cake batter.


The batter prepared according to the recipe seemed very dry indeed, so I gradually added more water until the consistency seemed right. I also "helped" the filling sink into the cake by saving some of the batter, scooping out a tunnel for the filling, and then covering it with the saved batter (as I had read in the Chocolate Tunnel Cake rcipe on this site). It turned out all right. I made one mistake though: I used sweetened coconut, which had a weird artficial flavor. Next time I'll make sure I use the non-sweetened kind.