Macaroon surprise chocolate cake

    1 hour 25 min

    This is a chocolate cake that boasts a delicious macaroon centre, which is only revealed once you slice it. Delicious and impressive! The vanilla icing can easily be made into chocolate by adding 2 tablespoons of cocoa.

    39 people made this

    Makes: 16 

    • 110g margarine or butter
    • 350g caster sugar
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 250g sifted plain flour
    • 45g unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 180ml cold water
    • 120ml soured cream
    • Macaroon filling
    • 1 egg white
    • 4 tablespoons caster sugar
    • 75g desiccated coconut
    • 1 tablespoon plain flour
    • 1 teaspoon vanilla extract
    • Icing
    • 250g sifted icing sugar
    • 1 tablespoon butter, softened
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk, or as needed

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin or tube cake tin.
    2. In a large bowl, blend together the margarine, 350g caster sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 250g flour, cocoa, bicarbonate of soda and salt; stir into the egg mixture alternately with the soured cream and water. Pour cake mixture into the prepared tin.
    3. For the macaroon filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 4 tablespoons caster sugar whilst 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 cake mixture in the 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 ptin, and drizzle with icing.
    5. To make icing, 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 US | 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 US | 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 US | Canada)