Coconut Fudge Cake Recipe

Name: Coconut Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups sugar, divided; 1 cup vegetable oil; 3 large eggs, divided; 3 cups all-purpose flour; ¾ cup cocoa; 2 tablespoons baking soda; 2 teaspoons baking powder; 1 ½ teaspoons salt; 1 cup brewed coffee; 1 cup buttermilk; ½ cup chopped pecans; 2 teaspoons vanilla, divided; 1 (8 ounce) package cream cheese, softened; ½ cup flaked coconut; 1 cup semi-sweet chocolate chips (6 oz); 2 tablespoons butter or 2 tablespoons margarine; 1 cup powdered sugar; 3 tablespoons cocoa; 1 -3 tablespoon hot water; 2 teaspoons vanilla

Servings: persons

2 ¼ cups sugar, divided
1 cup vegetable oil
3 large eggs, divided
3 cups all-purpose flour
¾ cup cocoa
2 tablespoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup brewed coffee
1 cup buttermilk
½ cup chopped pecans
2 teaspoons vanilla, divided
1 (8 ounce) package cream cheese, softened
½ cup flaked coconut
1 cup semi-sweet chocolate chips (6 oz)
2 tablespoons butter or 2 tablespoons margarine
1 cup powdered sugar
3 tablespoons cocoa
1 -3 tablespoon hot water
2 teaspoons vanilla

1
CAKE: Beat 2 cups sugar,oil and 2 eggs at hight speed with an electric mixer for 1 minute.
2
Combine flour and next 4 ingredients,combine coffee and buttermilk to oil mixture.
3
Beat at medium speed 3 minutes.
4
Stir in nuts and half of vanilla.
5
Pour half of batter into a greased,floured 12 cup bundt pan.
6
Beat cream cheese at medium speed until fluffy,gradually add remaning sugar and remaning egg.
7
Beat until just blended.
8
Stir in remaning vanilla,coconut and chocolate chips,spoon over batter in pan,leaving a 1/2 inch border around center and edge.
9
Top with remaning batter.
10
Bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean.
11
Cool in pan for 15 minutes.
12
Drizzle with warm glaze.
13
GLAZE: Melt butter in a saucepan over low heat,stir in sugar and remaning ingredients.

2464

kcal

Calories

155

Fat

258

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 20 ingredients. The key ingredients include: 2 ¼ cups sugar, divided, 1 cup vegetable oil, 3 large eggs, divided, 3 cups all-purpose flour, 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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