Lannette's Chocolate Macaroon Tunnel Cake

Indulge in the decadence of Lannette’s Chocolate Macaroon Tunnel Cake, a show-stopping dessert that marries the richness of devil’s food cake with the sweet allure of a coconut macaroon filling. This elegant Bundt cake features a velvety chocolate glaze cascading down its curves and an irresistible tunnel of creamy, shredded coconut hidden within. Perfectly moist and bursting with flavor, it’s made easy with the help of cake mix and instant pudding, yet delivers bakery-quality results. Whether dusted with powdered sugar for a refined finish or enjoyed as-is, this crowd-pleaser is ideal for holidays, special occasions, or anytime you crave a chocolate-coconut masterpiece.

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1 box Devil's food cake mix
• 1 small box (3.9 oz) Instant chocolate pudding mix
• 4 Eggs
• 1 cup Water
• 1 cup Vegetable oil
• 2 cups Shredded sweetened coconut
• 1 can (14 oz) Sweetened condensed milk
• 1 teaspoon Vanilla extract
• 0.5 cup Powdered sugar
• 3 tablespoons Heavy cream
• 1 cup Semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour a 12-cup Bundt pan.

Step 2

In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides occasionally. Set aside.

Step 3

In a medium bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until well combined. This will be the macaroon filling.

Step 4

Pour half of the chocolate batter into the prepared Bundt pan and spread evenly.

Step 5

Spoon the coconut filling in a ring around the center of the batter, keeping it away from the edges of the pan.

Step 6

Cover the coconut filling with the remaining chocolate batter, smoothing the top.

Step 7

Bake in the preheated oven for 48–50 minutes, or until a toothpick inserted near the edge of the cake comes out clean.

Step 8

Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Then carefully invert it onto a cooling rack to cool completely.

Step 9

While the cake cools, prepare the chocolate glaze. In a small saucepan, heat the heavy cream over medium-low heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy.

Step 10

Let the glaze cool slightly, then drizzle it over the top of the cake.

Step 11

For an optional touch of elegance, dust the cake lightly with powdered sugar before serving.

Step 12

Slice and enjoy your rich, moist Chocolate Macaroon Tunnel Cake!

Nutrition Facts

Serving size	(2450.8g)

Amount per serving	% Daily Value*
Calories	9389.6

Total Fat 464.5g	0%
Saturated Fat 207.4g	0%
Polyunsaturated Fat 135.7g
Cholesterol 924.0mg	0%
Sodium 6192.1mg	0%
Total Carbohydrate 1265.9g	0%
Dietary Fiber 57.4g	0%
Total Sugars 920.9g
Protein 109.4g	0%

Vitamin D 195.8IU	0%
Calcium 2274.1mg	0%
Iron 34.0mg	0%
Potassium 3622.6mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 4.5%

Carbs: 52.3%