Chocolate Macaroon Bundt Cake

Chocolate-Macaroon-Bundt-Cake.jpg
Chocolate Macaroon Bundt Cake. Linda Larsen
Ratings (7)
  • Total: 80 mins
  • Prep: 25 mins
  • Cook: 55 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
466 Calories
19g Fat
71g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 466
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 53%
Cholesterol 83mg 28%
Sodium 421mg 18%
Total Carbohydrate 71g 26%
Dietary Fiber 3g 10%
Protein 6g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious Chocolate Macaroon Bundt Cake is easy to make, despite the length of the recipe. Serve it for a special occasion and watch everybody enjoy it. It's the perfect recipe to make for a mid-morning snack, or for a bake sale.

Ingredients

  • 1 egg whites, reserving yolk
  • 1/4 cup sugar
  • 1 tbsp. flour
  • 1 tsp. vanilla
  • 3/4 cup coconut
  • 1/2 cup​ chocolate chips
  • 2 cups​ flour
  • 1-1/4 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 3 eggs
  • 1 reserved egg yolk
  • 3/4 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 3 cups powdered sugar
  • 3 tbsp. cocoa powder
  • 3 to 4 tbsp. milk
  • 1 teaspoon vanilla

Steps to Make It

Preheat oven to 350 degrees F. Spray a 12" bundt pan (nonstick too) with nonstick baking spray containing flour and set aside.

In a small bowl, beat egg white until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold in coconut, 1 Tbsp. flour, 1 tsp. vanilla, and chocolate chips. Set aside.

In a large bowl, place 2 cups flour, 1-1/4 cups sugar, brown sugar, cocoa, salt, baking soda, 2 tsp. vanilla, 3 eggs, 1 egg yolk, milk, butter, and sour cream. With same beaters, mix this batter on low until combined, then beat on medium high for 3 minutes.

Spoon one-third of the cake batter into the prepared pan. Drop half of the coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with one-third of the remaining cake batter and top with rest of coconut filling. Carefully cover the coconut filling with the rest of the batter and spread evenly to cover.

Bake the cake at 350 degrees F for 55-65 minutes until the cake is set, edges start pulling away from pan, and a toothpick inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

For the chocolate glaze, in a medium saucepan, melt 1/4 cup butter. Add the powdered sugar, 2 Tbsp. cocoa powder, milk, and vanilla.

Remove pan from heat, and beat with wire whisk until blended and creamy. Add more milk or powdered sugar, as needed, to reach desired spreading consistency. Spoon the glaze over the cake, letting it run down the sides. Store covered at room temperature.