chocolate macaroon tunnel cake

Ingredients

• Servings: 16
• 1/2 cup shortening
• 1 3/4 cups white sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 4 eggs
• 2 cups sifted all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup cold water
• 1/2 cup sour cream
• coconut macaroon filling:
• 1 egg white
• 1/4 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• 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 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.