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Coconut-Filled Fudge Cake

 Coconut-Filled Fudge Cake
My sister shared this recipe with me, and it has become a favorite for family birthdays. The coconut center is a pleasant surprise.
6 ServingsPrep: 20 min. Bake: 35 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Coconut-Filled Fudge Cake (continued)

Directions (continued)

  • 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.