Chocolate Macaroon Tunnel Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
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 |
Directions:
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.
|
|