Chocolate Macaroon Bundt Cake Recipe -
Chocolate Macaroon Bundt Cake Recipe

Chocolate Macaroon Bundt Cake

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"Inspired by the classic French treat, this recipe makes a chocolate Bundt cake with a coconut filling."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2004

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
Apr 08, 2003

I made this for work and the general consensus was that it was too 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.

Mar 07, 2002

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.

Dec 11, 2003

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.

Apr 04, 2003

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

Apr 04, 2003

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

May 24, 2010

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!

Aug 13, 2003

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!


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 55.7 g
  • 18%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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