Show Subscription Form




Coconut Fudge Cake Recipe
Coconut Fudge Cake Recipe photo by Taste of Home

Coconut Fudge Cake Recipe

Be the first to add a review
Publisher Photo
“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.”
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

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

  1. Grease a 10-in. fluted tube pan with shortening and lightly coat with 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 12-16 servings.
Originally published as Coconut Fudge Cake in Country Woman February/March 2008, p35

Reviews for Coconut Fudge Cake

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image