Chocolate Macaroon Tunnel Cake Recipe

Ingredients
<br>- ½ cup shortening
<br>- 1 ¾ cups white sugar
<br>- 1  egg yolk
<br>- 2 teaspoons vanilla extract
<br>- 4  eggs
<br>- 2 cups sifted all-purpose flour
<br>- ½ cup unsweetened cocoa powder
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon salt
<br>- ¾ cup cold water
<br>- ½ cup sour cream
<br>- 1  egg white
<br>- ¼ cup white sugar
<br>- 1 cup flaked coconut
<br>- 1 tablespoon all-purpose flour
<br>- 1 teaspoon vanilla extract
<br>- 2 cups sifted confectioners' sugar
<br>- 1 tablespoon butter, softened
<br>- 1 teaspoon vanilla extract
<br>- 2 tablespoons milk, or as needed
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
<br>step 2: In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
<br>step 3: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
<br>step 4: Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
<br>step 5: To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable.  Drizzle over cooled cake.
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Ingredients
- ½ cup shortening
- 1 ¾ cups white sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups sifted all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cold water
- ½ cup sour cream
- 1 egg white
- ¼ cup white sugar
- 1 cup flaked coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk, or as needed

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
step 2: In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
step 3: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
step 4: Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
step 5: To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

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