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Coconut-Filled Fudge Cake Recipe

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My sister shared this recipe with me, and it has become a favorite for family birthdays. The coconut center is a pleasant surprise.

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Coconut-Filled Fudge Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 6 Servings

20 35 55

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
1/3 cup flaked coconut
1/3 cup semisweet chocolate chips
CAKE:
2/3 cup sugar
1/3 cup canola oil
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/3 cup hot water
1/3 cup buttermilk
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons chopped pecans
Confectioners' sugar, optional

Directions

In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Stir in coconut and chocolate chips; set aside.
In large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine water and buttermilk; set aside. Combine the flour, cocoa, baking powder, baking soda and salt; add to the sugar mixture alternately with buttermilk mixture, beating well after each addition. Stir in pecans.
Pour half of the batter into a greased and floured 8-in. fluted tube pan. Spoon cream cheese mixture over batter to within 1/2 in. of edges; top with remaining batter.
Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 6 servings.

Nutritional Facts 1 slice (calculated without confectioners' sugar)equals 481 calories, 26 g fat (8 g saturated fat), 59 mg cholesterol, 420 mg sodium, 58 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Coconut-Filled Fudge Cake in Reminisce Extra July 2010, p59

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