Recipes Desserts Cakes Chocolate Cake Recipes Chocolate Macaroon Tunnel Cake 3.9 (41) 33 Reviews 7 Photos 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. Submitted by Juanita Updated on July 14, 2022 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 16 Yield: 16 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings ½ cup shortening 1 ¾ cups white sugar 1 egg yolk 2 teaspoons vanilla extract 4 eggs 2 cups sifted all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt ¾ cup cold water ½ cup sour cream COCONUT MACAROON FILLING: 1 egg white ¼ cup white sugar 1 cup flaked coconut 1 tablespoon all-purpose flour 1 teaspoon vanilla extract VANILLA GLAZE: 2 cups sifted confectioners' sugar 1 tablespoon butter, softened 1 teaspoon vanilla extract 2 tablespoons milk, or as needed Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. 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. 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. 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. 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. I Made It Print 46 home cooks made it! Nutrition Facts (per serving) 346 Calories 12g Fat 57g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 346 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 65mg 22% Sodium 270mg 12% Total Carbohydrate 57g 21% Dietary Fiber 2g 6% Total Sugars 42g Protein 5g 9% Vitamin C 0mg 0% Calcium 26mg 2% Iron 2mg 8% Potassium 112mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.