Coconut-Filled Fudge Cake Recipe

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

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My sister shared this recipe with me, and it has become a favorite for family birthdays. The coconut center is a pleasant surprise.
Recommended: Top 10 Dessert Bars
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Coconut-Filled Fudge Cake in Reminisce Extra July 2010, p59

Nutritional Facts

1 slice: 481 calories, 26g fat (8g saturated fat), 59mg cholesterol, 420mg sodium, 58g carbohydrate (39g sugars, 2g fiber), 6g protein.

  • 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 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
  1. In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Stir in coconut and chocolate chips; set aside.
  2. In large bowl, beat the sugar, oil, egg and vanilla until well 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.
  3. 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.
  4. 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.
Originally published as Coconut-Filled Fudge Cake in Reminisce Extra July 2010, p59

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