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Coconut Fudge Cake

“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”

12-16 ServingsPrep: 40 min. Bake: 1 hour + cooling

Ingredients

1 tablespoon shortening
3 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar, divided
3 eggs
2 teaspoons vanilla extract, divided
1 cup (6 ounces) semisweet chocolate chips
1/2 cup flaked coconut
1 cup buttermilk
1 cup canola oil
1 cup cold brewed coffee
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans
CHOCOLATE GLAZE:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

Directions

Grease a 10-in. fluted tube pan with shortening and lightly coat with

2 of 2

Coconut Fudge Cake (continued)

Directions (continued)

flour; set aside. In a small bowl, beat the cream cheese, 1/4 cup
sugar, 1 egg and 1 teaspoon vanilla until smooth. Fold in chocolate
chips and coconut; set aside.
In a large bowl, combine the buttermilk, oil, coffee, and remaining
eggs and vanilla. Combine the flour, cocoa, baking powder, baking
soda, salt and remaining sugar; add to buttermilk mixture, beating
just until combined. Fold in pecans.
Pour half of the batter into prepared pan. Spoon reserved cream
cheese mixture over batter to within 1/2 in. of edges; top with
remaining batter.
Bake at 350° for 60-70 minutes or until a toothpick inserted near
the center comes out clean. Cool for 20-25 minutes before removing
from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth. Drizzle over
cake. Yield: 12-16 servings.