Taste of Home
Coconut Fudge Cake
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
YIELD: 16 servings.
“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.”
Ingredients
-
1 cup buttermilk
-
1 cup canola oil
-
1 cup brewed coffee, chilled
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
3 cups all-purpose flour
-
2 cups sugar
-
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
-
FILLING:
-
2 tablespoons all-purpose flour, divided
-
1 package (8 ounces) cream cheese, softened
-
1/4 cup sugar
-
1 large egg, room temperature
-
1 teaspoon vanilla extract
-
1 cup semisweet chocolate chips
-
1/2 cup sweetened shredded coconut
-
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.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
-
2.
Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
-
3.
Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
-
4.
In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts
1 piece: 540 calories, 29g fat (8g saturated fat), 54mg cholesterol, 508mg sodium, 68g carbohydrate (44g sugars, 3g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC