Coconut ‘Tunnel’ Bundt Cake Filling


From Linda Cicero’s Cook’s Corner Column


Coconut ‘Tunnel’ Bundt Cake Filling

3 cups flaked coconut

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

1/4 teaspoon almond extract

Place all ingredients in a bowl and mix well. Makes about 31/4 cups, enough to fill one standard-size cake.

To make a tunnel cake: Mix a dark chocolate cake mix using the pound-cake directions on the package. Pour half the batter into a Bundt or tube pan. Spoon the coconut filling onto the batter, leaving batter on both the inside and outside of the filling. Carefully pour on the remaining cake batter. Bake as directed for a pound cake. Makes 16 servings.

Per serving (filling only): 96 calories (49 percent from fat), 5.5 g fat (4.6 g saturated, 0.4 g monounsaturated), 3.2 mg cholesterol, 1.2 g protein, 11.2 g carbohydrates, 0.6 g fiber, 15 mg sodium.

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