Chocolate Macaroon Tunnel Cake
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Ingredients
1-1/4 cup | sugar | 6 tbsp. | vegetable oil | 2 | eggs | 3 cups | all-purpose flour | 1-1/4 tsp. | baking soda | 1/4 tsp. | salt | 1-1/2 cup | low-fat buttermilk | 2 tsp. | vanilla | 1/2 cup | flaked sweetened coconut | 1-1/2 tsp. | coconut flavoring, divided | 1/3 cup | unsweetened cocoa | | Non-stick cooking spray | 3/4 cup | powdered sugar, sifted | 1 tbsp. | skim milk |
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Instructions
1. Preheat oven to 350°F.
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 a 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 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.
6. Combine remaining 1/2 teaspoon coconut flavoring, powdered sugar, and skim milk; stir well. Drizzle over cake.
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