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Coconut Punch Tunnel Cake

A delightful cake with a rich exterior and a tender coconut-infused core, perfect for gatherings or serene afternoons.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Baking, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake base
  • 4 pieces FUCHS free range eggs Separate whites and yolks
  • 4 tablespoons sugar Split between egg whites and yolks
  • 5 tablespoons flour Mixed with baking powder
  • 1 tablespoon water Add to yolk mixture
  • 0.5 packet baking powder For leavening
  • 3 tablespoons shredded coconut Add to batter
For the filling and assembly
  • 8 pieces ladyfingers Break into pieces
  • 3 tablespoons baking rum Use to soak ladyfingers
  • 100 ml milk For soaking mixture
  • 100 grams margarine Softened
  • 70 grams powdered sugar For sweetening filling
  • 2 tablespoons apricot jam For spreading
  • 50 grams ground walnuts Add to filling
  • 2 tablespoons cocoa powder For flavoring
  • 1 packet cookable punch pudding powder For topping
  • 2 tablespoons milk For pudding mixture
  • 60 grams sugar For pudding mixture
  • 50 grams shredded coconut For topping

Method
 

Preparation of Cake
  1. Separate the egg whites and yolks.
  2. Beat the egg whites with half of the sugar until stiff peaks form.
  3. In another bowl, combine the yolks with the remaining sugar and water.
  4. Fold the yolk mixture into the egg whites, alternately adding the flour mixed with baking powder and shredded coconut.
  5. Pour the batter into a parchment-lined baking tray.
  6. Bake in a preheated oven at 180°C for about 20 minutes.
Assembly
  1. Let the cake cool to lukewarm.
  2. Cut the sponge into pieces that fit snugly in a lined loaf pan.
  3. Spread apricot jam on the sponge surfaces.
  4. Break leftover sponge and ladyfingers into pieces and drizzle with rum and milk.
  5. Combine soaked cake with softened margarine, sugar, ground walnuts, jam, and cocoa powder.
  6. Spoon the mixture into the loaf pan, smooth the surface, and cover with a sponge lid.
  7. Press down gently and chill in the refrigerator for a few hours.
Topping
  1. Melt margarine with milk and sugar over a double boiler.
  2. Gradually whisk in pudding powder and cook until thickened.
  3. Unmold the tunnel cake and pour the pudding over the top.
  4. Sprinkle shredded coconut on top before serving.

Notes

For a richer flavor, consider adding vanilla to the pudding or using fresh coconut.