ring-of-coconut fudge cake

(2 ratings)
Recipe by
Carol Junkins
Hanson, MA

Coconut and chocolate, what more could we want? Chocolate bundt cake with a coconut filling inside. Give it a try. Thank you Pat for your great pictures !

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For ring-of-coconut fudge cake

  • 2 c
    sugar
  • 1 c
    cooking oil
  • 2
    eggs
  • 3 c
    flour
  • 3/4 c
    chocolate, unsweetened
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    salt
  • 1 c
    hot coffee or water
  • 1 c
    buttermilk or sour milk
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped walnuts
  • filling
  • 1 pkg
    8oz cream cheese
  • 1/4 c
    sugar
  • 1 tsp
    vanilla
  • 1
    egg
  • 1/2 c
    flaked coconut
  • 1 c
    6oz pk. semi-sweet or milk choc. pieces

How To Make ring-of-coconut fudge cake

  • 1
    Generously grease and lightly flour a 10" bundt pan. Prepare filling and set aside. In a large mixing bowl combine sugar, oil and eggs; beat one min. at high speed. Add remaining ingred. except filling and nuts. Beat 3 min.at medium speed, scraping bowl occasionally . stir in nuts by hand. Pour 1/2 batter into prepared pan. Carefully spoon prepared filling over batter, top with remaining batter and bake 45-55 min. until top springs back when lightly touched in center. I have added a picture of a box of dry buttermilk mix I use, 1 packet=1 cup ~ saves buying a quart. It tastes the same too.
  • 2
    Filling: In small bowl beat cream cheese, sugar, vanilla and egg until smooth, then stir in choc. chips and coconut.
  • 3
    COCONUT FROSTING: 2c sour cream 2c sugar 1 1/2 c flaked coconut 1 carton *8oz frozen whipped topping *thawed Mix together the sour cream, sugar and coconut with the whipped topping and spread on top and sides, or use a glaze of confectioners and milk and sprinkle with coconut.

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