Chocolate Tunnel Cake

    1 hour 15 minutes

    A chocolate cake is cooked in a ring tin with a coconut macaroon filling that is not found until cut. Vanilla icing is used to decorate.

    44 people made this

    Serves: 16 

    • 125g butter
    • 1 3/4 cups (400g) white sugar
    • 1 egg yolk
    • 2 teaspoons vanilla essence
    • 4 eggs
    • 2 cups (250g) sifted plain flour
    • 1/2 cup (60g) cocoa
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 3/4 cup (185g) cold water
    • 1/2 cup (125ml) sour cream
    • Coconut Macaroon Filling
    • 1 egg white
    • 1/4 cup (60g) white sugar
    • 1 cup desiccated coconut
    • 1 tablespoon plain flour
    • 1 teaspoon vanilla essence
    • Vanilla Glaze
    • 2 cups (310g) sifted icing sugar
    • 1 tablespoon butter, softened
    • 1 teaspoon vanilla essence
    • 2 tablespoons milk, or as needed

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 25cm ring tin.
    2. In a large bowl blend together the butter, white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine flour, cocoa, bicarbonate of soda and salt then stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared cake tin.
    3. Coconut Macaroon Filling: In a separate bowl with clean beaters whisk the egg white until soft peaks form. Gradually sprinkle in white sugar while continuing to whip to firm peaks. Fold in the coconut, flour and vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the cake tin. Be careful not to let the filling touch the sides of the tin.
    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 tin then invert onto a wire rack to allow the cake to cool completely. Remove cake from tin and drizzle with vanilla glaze.
    5. Vanilla Glaze: Mix together the icing 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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    Reviews in English (33)


    I think I have a better filling for this cake it's like the coconut filling in almond joy and mounds candy bars. It's so easy to make and it tastes great! It has a great texture and bakes up great in a bundt cake. Mix together 3 cups of Bakers sweetened coconut, a can of sweetened condensed milk and a teaspoon of vanilla extract.  -  18 Feb 2009  (Review from Allrecipes USA and Canada)


    When I was a teenager my mom made me this cake because I liked coconut. Now I remember making this cake mix a lot growing up until Pillsbury had the nerve to discontinue it. I have just made the cake from the recipe and followed it exactly except I buried my coconut ring of filling under some of the cake batter. Upon tasting the cake I noticed several things... The first was it was heaver than the original. It was also lighter in color. The coconut filling of the original was denser when it was spooned into the cake batter (which is why I believe it would sink while baking) the coconut filling was more finely chopped (almost minced?) and more of it. The coconut filling was more the consistency and texture of a thickish pudding. (sorry, best way I can describe it). Does anyone else remember this? I have been looking for a duplicate for that Pillsbury recipe for many, many years. Can anyone fine-tune this recipe to make it more like the original?  -  13 Jul 2006  (Review from Allrecipes USA and Canada)


    I was short for time and tried this with a box. I used triple chocolate fudge cake mix. The box stated 1 cup of pudding in the mix. It was the perfect denseness and gooeyness. Will double the filling next time and actually try the cake part too. I was transported back to the early 70's, there was just something about that cake. Thanks!  -  10 Jul 2005  (Review from Allrecipes USA and Canada)