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Coconut Fudge Cake Recipe

Coconut Fudge Cake Recipe

“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 YIELD:12-16 servings


  • 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 sweetened shredded 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
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 to 3 tablespoons hot water
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract


  • 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 in 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.

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