adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Macaroon Cake
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours 25 minutes
Make a decadent chocolate cake with a luscious coconut filling, inspired by your favorite candy bar.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 3/4 cup water
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup flaked coconut
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup flaked coconut
Instructions:
  • Preheat oven to 325°F. Grease and lightly flour a 12-cup Bundt® pan and the bottom of the Bundt® Tunnel Insert, or use baking spray with flour.
  • In a large bowl, use an electric mixer on low speed for 30 seconds to combine cake mix, water, oil, and eggs. Increase speed to medium for 2 minutes, scraping the bowl occasionally. Mix in 1/2 cup of coconut. Pour the batter into the pan and add the tunnel insert to the center of the Bundt pan.
  • Bake for 38 to 44 minutes, or until a toothpick inserted in the center comes out clean. Use a sharp or serrated knife to trim off any excess cake on the top of the Bundt and tunnel insert pans. Gently loosen the tunnel insert and remove it. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack, placing it tunnel side down. Allow the cake to cool completely for about 1 hour.
  • Combine the filling ingredients in a medium bowl and set aside while the cake cools.
  • Once the cake has cooled, invert it and generously fill the tunnel with macaroon filling. Carefully place the cake filled-side down on a serving plate. Chill for approximately 10 minutes until the filling has set. Dust with powdered sugar for an extra touch of sweetness, if desired. Keep covered in the refrigerator for storage.

Similar Recipes