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
1/4 salt
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
Cooking spray
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.
Hi! I just found you through the secret recipe club. Love your blog!
We would love to invite you over to visit our blog and link up to our weekly themed blog hop called Everyday Sisters Sharing Sundays. This week’s theme is SWEET and SAVORY! We hope to see you there. http://everydaysisters.blogspot.com/2011/10/everyday-sisters-sharing-sunday-19.html
Ellen
Yay! I’m in SRC too starting in Nov. Hope I get assigned to you one of these months! ps. This cake looks AMAZE! Coconut 4-eva!
It looks like yours turned out great! I hope you enjoyed it.
Dropping by from the SRC. All I can say is, I want a slice! 🙂 Great looking cake, and one I’m adding to my try it list.
I just participated in my first src too. How fun. This cake looks fabulous. I can’t wait to try it!!!
I’m from Group C but I’m an honorary Group D member this week, welcome to SRC. Wow, how amazing does that look?
That is one pretty and delicious looking cake. Welcome to the SRC.
If you haven’t already, I’d love for you to check out my Group ‘A’ & ‘C’ SRC recipes this month: Levain Bakery Chocolate Chip Walnut Cookies and Thin Mint Irish Coffee.
Lisa~~
Cook Lisa Cook
ooo macarons! I love that is combines chocolate and coconut. that sounds awesome.
Chocolate cake with a coconut center, why yes, I’ll take 5 slices please. I love that you divided it into 2 smaller cakes instead of 1 bigger one. I do that aaaaaall the time!!!!
Wow this cake looks absolutely delicious, what a great choice for SRC! Love your blog, so glad to be a new follower! xoxo
Looks fantastic! Welcome to the club, it’s a lot of fun ^__^
Mmmm! You had me at coconut glaze! Looks so good!
Jo-Anna
Wow! This looks totally delicious! Welcome to SRC!