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Coconut Fudge Cake

 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

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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.