Ring-Of-Coconut Fudge Cake Recipe

Name: Ring-Of-Coconut Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Filling; 1 (8 ounce) package cream cheese, softened; 1/4 cup sugar; 1 teaspoon vanilla; 1 egg; 1/2 cup flaked coconut; 1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips; For Cake; 2 cups sugar; 1 cup vegetable oil; 2 eggs; 3 cups all-purpose flour; 3/4 cup unsweetened cocoa; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 cup hot coffee or 1 cup water; 1 cup buttermilk; 1 teaspoon vanilla; 1/2 cup chopped nuts; For Glaze; 1 cup confectioners' sugar; 3 tablespoons unsweetened cocoa; 2 tablespoons butter or 2 tablespoons margarine; 2 teaspoons vanilla; 1 -3 tablespoon hot water

Servings: persons

For Filling
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup flaked coconut
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
For Cake
2 cups sugar
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee or 1 cup water
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped nuts
For Glaze
1 cup confectioners' sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla
1 -3 tablespoon hot water

1
Heat oven to 350u00b0F.
2
Generously grease and lightly flour a 12-cup Bundet pan.
3
In medium bowl, combine all filling ingredients; blend well and set aside.
4
In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
5
Add remaining cake ingredients except nuts.
6
Beat 3 minutes ate medium speed, scraping bowl occasionally.
7
Stir in nuts.
8
Pour 1/2 of the batter into greased and floured pan.
9
Carefully spoon filling over batter, forming a ring.
10
Top with remaining batter.
11
Bake at 350u00b0F for 70 to 75 minutes until top springs back when touched lightly in center.
12
Cool upright in pan for 15 minutes; remove from pan.
13
Cool completely on wire rack.
14
For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
15
Spoon over cake, allowing some to run down sides.
16
Store uneaten cake in refrigerator.

2448

kcal

Calories

146

Fat

276

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 26 ingredients. The key ingredients include: For Filling, 1 (8 ounce) package cream cheese, softened, 1/4 cup sugar, 1 teaspoon vanilla, and more.

Yes, Ring-Of-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.

Ring-Of-Coconut Fudge Cake

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