Chocolate Bundt Cake with Coconut Macaroon Filling

Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.

For the Chocolate Cake: In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Beat until combined.

Stir in 1 cup boiling water until the batter is smooth and thin.

For the Coconut Macaroon Filling: In a medium bowl, combine 3 cups sweetened shredded coconut, 1 (14-ounce) can sweetened condensed milk, 1 large egg white, and 1/2 teaspoon almond extract.

Pour half of the chocolate cake batter into the prepared bundt pan. Spread the coconut macaroon filling evenly over the batter.

Carefully pour the remaining chocolate cake batter over the coconut filling.

Bake for 50-60 minutes, or until a wooden skewer inserted into the cake comes out with moist crumbs.

Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.

Dust with powdered sugar or drizzle with melted chocolate before serving (optional).