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Chocolate Macaroon Bundt Cake

Chocolate Macaroon Bundt Cake

Marsha

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Directions

  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

KITTY38
37
12/30/2004

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.

lschepisi
15
3/7/2002

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.

MAKACSKA
12
12/11/2003

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.