Chocolate Macaroon Cake Bundt Cake
Indulge in the irresistible allure of this Chocolate Macaroon Bundt Cake—a decadent dessert that combines rich, moist chocolate cake with a luscious coconut macaroon filling in every slice. Crafted with simple pantry staples like unsweetened cocoa powder and sweetened condensed milk, this show-stopping bundt cake is both elegant and easy to make. The hidden coconut layer, made with sweetened shredded coconut, adds a delightful texture and tropical sweetness that pairs perfectly with the deep chocolate flavor. Baked to perfection and optionally dusted with powdered sugar for a touch of elegance, it's the ultimate centerpiece for celebrations, holidays, or a special treat anytime. Ready in just over an hour and serving up to 12, this recipe is the perfect blend of indulgence and simplicity. Treat yourself to this chocolate coconut masterpiece!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.25 cups Granulated sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 0.75 cups Boiling water
- 1.25 cups Shredded sweetened coconut
- 0.5 cups Sweetened condensed milk
- 0.25 teaspoons Salt (for filling)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In another large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, milk, and vegetable oil until well combined.
Begin adding the dry ingredients to the wet mixture in small batches, stirring until no lumps remain. Avoid overmixing.
Carefully stir in the boiling water. The batter will be thin—this is normal.
In a separate bowl, mix the shredded coconut, sweetened condensed milk, and a pinch of salt to create the macaroon filling.
Pour half of the chocolate batter into the prepared Bundt pan, spreading it evenly.
Spoon the coconut mixture in a ring over the batter, trying to keep it centered. Avoid letting the coconut touch the sides of the pan.
Pour the remaining chocolate batter over the coconut filling, ensuring it is fully covered.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the chocolate portion comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before carefully inverting it onto a cooling rack.
Allow the cake to cool completely before garnishing with powdered sugar, if desired.
Slice and serve the Chocolate Macaroon Bundt Cake at room temperature. Enjoy!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 33.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
