Recipe by Marsha
"Chocolate Bundt cake with a coconut filling."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted all-purpose flour
1 3/4 cups
unsweetened cocoa powder
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.
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 recipe. I miss the Pillsbury version of this cake so I thought I'd make this but was disappointed. Next time, I would double the coconut part and use a box dark chocolate cake. The batter was so thick with this recipe that the coconut sat on top the whole time. Sorry, nothing good to say about this one.
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 thick so I went back over the recipe and made sure I hadn't forgotten anything. That's when I started thinking that 1/4 cup liquid didn't seem like very much for a cake. Since I had not forgotten anything and the other reviews were so good I baked it anyway, but was very disappointed in the results. The batter was so thick the macaroon filling never dropped down into the cake batter.
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 some of the batter, scooping out a tunnel for the filling, and then covering it with the saved batter (as I had read in the Chocolate Tunnel Cake rcipe on this site). It turned out all right. I made one mistake though: I used sweetened coconut, which had a weird artficial flavor. Next time I'll make sure I use the non-sweetened kind.
Delicious and moist.A cake for the true coconut lover.My family loved it!
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 for the macaroon would not get stiff. So, I tried again, thinking the plastic bowl was the issue. Even in the glass bowl, no success. So, I added the coconut, flour, and vanilla and moved on. It turned out fine. Just not enough of it for our tastes. The chocolate cake itself was AWESOME! So chocolatey and moist (yes, I added 3/4 cup water instead, as suggested). I also ended up with an extra egg yolk, so I threw it in there, too. Didn't seem to hurt it at all. After all, aren't recipes as much a suggestion, as an absolute? Anyway, overall, this cake is a keeper! I will make it again and again. BTW - I used the Easy Chocolate Bundt Cake Glaze from this site for my glaze...FANTASTIC! You really should give a go. So easy and so yummy!
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 down in the cake because the batter was to thick. It set on the top and dried out while baking. The guys still liked it a lot!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Macaroon Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 366
** Calories from Fat: 130
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Too much chocolate is just enough with this moist, prize-winning cake.
See how to make moist, rich chocolate cake.
This quick-and-easy chocolate cake is so moist and rich.