Ingredients for Chocolate Macaroon Cake Bundt Cake
- 1/4 cup all-purpose flour (for filling), 2 cups all-purpose flour (for cake)
- 1/2 cup granulated sugar (for filling), 2 cups granulated sugar (for cake)
- Unsweetened Cocoa
- Salt
- Baking Soda
- 1 teaspoon vanilla extract (for filling), 2 teaspoons vanilla extract (for cake)
- Cold Water
- Sour Cream
- Eggs
- Egg Yolk
- Shortening
- 1 large egg white
- 1 cup shredded sweetened coconut
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How to Make Chocolate Macaroon Cake Bundt Cake
- **Prepare the Macaroon Filling:** In a small bowl, beat 1 large egg white until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. Gently fold in 1 cup shredded sweetened coconut, 1/4 cup all-purpose flour, and 1 teaspoon vanilla extract.
- **Make the Chocolate Cake Batter:** In a large bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Beat at low speed until just moistened.
- **Combine and Bake:** Beat the batter at medium speed for 3 minutes. Pour the batter into a greased and floured 12-cup bundt pan. Drop teaspoonfuls of the coconut filling over the chocolate batter, swirling gently to create a marbled effect.
- **Bake:** Bake at 350°F (175°C) for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool and Serve:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate or wire rack to cool completely. Once cool, top with your favorite vanilla or chocolate glaze.
Nutrition Information (Approximate per serving)
Sodium
166 g
Sugar
1653g
Fat
488g
Carbs
216g
