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Chocolate Macaroon Tunnel Cake

HOWARD L. PUCKETT
Yield 16 servings

Ingredients

  • 1 1/4 cups sugar
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 teaspoons coconut flavoring, divided
  • 1/3 cup unsweetened cocoa
  • Cooking spray
  • 3/4 cup sifted powdered sugar
  • 1 tablespoon skim milk

Nutrition Information

  • calories 258
  • caloriesfromfat 27 %
  • fat 7.7 g
  • satfat 2.2 g
  • monofat 1.8 g
  • polyfat 2.7 g
  • protein 4.7 g
  • carbohydrate 42.6 g
  • fiber 0.8 g
  • cholesterol 28 mg
  • iron 1.6 mg
  • sodium 164 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine 1 1/4 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition.

  3. Combine flour, baking soda, and salt; add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.

  4. Combine 1 cup batter, coconut, and 1 teaspoon coconut flavoring in a small bowl; stir well. Set aside. Add cocoa to remaining batter in large bowl; stir well. Reserve 1 cup chocolate batter and set aside. Pour remaining chocolate batter into 12-cup Bundt pan coated with cooking spray. Spoon coconut batter over center of batter to form a ring making sure not to touch sides of pan. Top with reserved chocolate batter, spreading evenly to cover.

  5. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake.