Skip to main content New this month
Get the Allrecipes magazine

Chocolate Macaroon Bundt Cake

Rated as 3.8 out of 5 Stars

"Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling."
Added to shopping list. Go to shopping list.

Ingredients

servings 366 cals
Original recipe yields 12 servings (1 - 10 inch Bundt pan)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 366 calories; 14.4 g fat; 55.7 g carbohydrates; 5.5 g protein; 72 mg cholesterol; 344 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 21
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

I made this for work and the general consensus was that it was too dry...like the desert! It was time consuming and I, like the previous rater thought that there was not enough liquid in the re...

Most helpful
Most positive
Least positive
Newest

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.

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 thic...

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 s...

Delicious and moist.A cake for the true coconut lover.My family loved it!

I made this for work and the general consensus was that it was too dry...like the desert! It was time consuming and I, like the previous rater thought that there was not enough liquid in the re...

I thought this cake was pretty good. It was a little dry. The next time I make it, I will add a little more water and I will put the filling in the middle of the cake. The filling wouldn't go do...

Great cake! I was the 3rd time I cooked something, and it turned out great, my family loved it.

I love this cake! I thought the macaroon part was a bit skimpy, though. That's why I only gave it 4 stars. Next time, I will double the macaroon. I made the recipe as directed, but my egg white ...

I made this cake for a friends pool party. She HAD to have a chocolate macaroon bundt. It was a hit. Moist and delicious, it didn't last long. You know you have a hit when the kids are stand...