This is the first month that I am participating in a food blogger group called The Secret Recipe Club. As a participant, you are assigned a blog to make a recipe from, make it, and blog about it. This month I was assigned Geni’s blog Sweet and Crumby. She had a delicious looking bundt cake that I thought would make for a great dessert to bring to my parents’ house yesterday. I actually divided the recipe into two small ring pans, instead of one large bundt so that I had one I could cut up and take pictures with and one to bring for dessert. It looks like a regular chocolate cake from the outside, but cutting into it reveals a creamy coconut center! I love coconut everything, so this was right up my alley. Geni’s suggestion of serving it with coconut gelato sounded perfect – wish I’d had some!
Chocolate Macaroon Tunnel Cake
Adapted from Sweet & Crumby
1 1/4 cups sugar
6 T canola oil
3 large eggs
3 cups all-purpose flour
1 1/4 t baking soda
1 1/2 cup buttermilk
2 tsp vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 tsp coconut extract
1/3 cup good quality unsweetened cocoa
3/4 cup sifted powdered sugar
1 1/2 T milk
To make the cake: Preheat oven to 350 degrees. Spray a bundt pan generously with nonstick cooking spray. Combine sugar and oil in the bowl of a stand mixer, beating well at medium speed. Add eggs, 1 at a time, beating well after each addition.
Combine flour through salt in a separate bowl and whisk together to avoid sifting. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Reserve 1 cup of the batter in a medium bowl and set aside. Add cocoa powder to remaining batter in large bowl; stir well. Reserve 1 cup of the chocolate batter and set aside. Pour remaining chocolate batter in the prepared pan. Combine reserved white batter with 1 tsp coconut extract and flaked coconut. Spoon coconut batter in a tunnel in the center of the chocolate batter. Top with remaining 1 cup chocolate batter. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan. Cool on a wire rack completely.
For the icing: Combine remaining 1/2 tsp coconut flavoring, powdered sugar and skim milk; beat until smooth. Drizzle over cake. Serve with coconut gelato or vanilla ice cream if desired.