Chocolate Macaroon Cake

What happens when a chocolate cake and a coconut macaroon collide inside a bundt pan? This.

The chocolate batter is deep and dark, loaded with cocoa and made extra moist by sour cream.

Then you drop teaspoonfuls of a fluffy coconut meringue filling right on top. As it bakes, the coconut sinks into the cake and creates these gorgeous pockets of chewy, sweet macaroon throughout every slice.

A drizzle of chocolate glaze over the top ties the whole thing together, and when you cut into it, the contrast between the dark cake and white coconut streaks is a real showpiece.

Kitchen Tips

• Beat the egg white to stiff peaks before folding in the coconut. This gives the macaroon filling its signature light, chewy texture inside the cake.
• Drop the coconut filling in small spoonfuls evenly over the batter. Don’t swirl it in, just let it sink naturally while baking for the best marbled effect.
• Sour cream is doing heavy lifting here for moisture. Don’t swap it for yogurt or you’ll lose that rich, tender crumb.
• Let the cake cool at least 15 minutes before turning it out. Bundt cakes need time to release cleanly from the pan.