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Chocolate Macaroon Cake

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By Betty Crocker Kitchens
Updated Jul 20, 2011
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Create a cake that resembles a favorite candy bar--chocolate on the outside and creamy coconut on the inside.

Chocolate Macaroon Cake

  • Prep Time 20 min
  • Total 2 hr 25 min
  • Servings 16
  • Ingredients 8
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Ingredients

Cake

Macaroon Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup flaked coconut

Instructions

  • Step 
    1
    Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
  • Step 
    3
    Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
  • Step 
    4
    While cake is cooling, in medium bowl, mix filling ingredients; set aside.
  • Step 
    5
    When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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