Chocolate Macaroon Tunnel Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)

Recipe View 20 mins In a large bowl, cream together the shortening, 1 3/4 cups white sugar, egg yolk, and 2 teaspoons of vanilla extract until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together the 2 cups of flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and cold water, beginning and ending with the dry ingredients. Mix until just combined. Pour the chocolate batter into the prepared Bundt pan. (20 minutes)

Recipe View 15 mins In a clean bowl, using clean beaters, whip the egg white until soft peaks form. Gradually add the 1/4 cup of white sugar, continuing to whip until stiff, glossy peaks form. Gently fold in the coconut, 1 tablespoon of flour, and 1 teaspoon of vanilla extract until evenly distributed. Drop the coconut macaroon mixture by teaspoonfuls over the chocolate batter in the Bundt pan, being careful to keep it away from the sides of the pan to prevent sticking. (15 minutes)

Recipe View 1 hrs 15 mins Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted into the cake comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (1 hour 15 minutes)

Recipe View 10 mins While the cake cools, prepare the vanilla glaze. In a small bowl, whisk together the confectioners' sugar, softened butter, and vanilla extract. Gradually add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency. Once the cake is completely cool, drizzle the vanilla glaze evenly over the top. (10 minutes)