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Coconut Fudge Cake

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 (6 ounces) 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.

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