Coconut Fudge Cake Recipe

Name: Coconut Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1 cup confectioners' sugar; 3 tablespoons baking cocoa; 2 to 3 tablespoons hot water; 2 tablespoons butter, melted; 2 teaspoons vanilla extract

Servings: persons

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

1
Preheat oven to 350u00b0. 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.

2654

kcal

Calories

164

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup buttermilk, 1 cup canola oil, 1 cup brewed coffee, chilled, 2 large eggs, room temperature, and more.

Yes, Coconut Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Fudge Cake

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