COCONUT FUDGE CAKE
"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 26
Steps:
- 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. , 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., 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., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
RING OF COCONUT FUDGE CAKE
I got this recipe from my chocolate and coffee loving aunt. I help my mom make it when she needs a lot of dessert as it is filling and rich. The filling can be doubled for an especially scrumptious dessert.
Provided by RyGuy
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For the filling:.
- Mix all ingredients together in a bowl and set aside.
- For cake:.
- Grease and flour a bundt pan.
- In a large mixing bowl, combine sugar, oil and eggs. Beat 1 minute.
- Add remaining ingredients and beat for 3 minutes at medium speed.
- Pour half of the batter into the pan.
- Spoon in filling around the pan in the center of the batter.
- Top with the remaining batter.
- Bake at 350 degrees for 70-75 minutes.
- Cool upright for 15 minutes.
- For glaze:.
- Mix all ingredients together in a bowl, being careful not to add too much water. Glaze should be thick enough to not run all of the way down the sides of the cake.
- Remove from pan onto serving platter/tray.
- Drizzle with glaze.
- Can be served warm or cool, but must be served with milk!
RING-OF-COCONUT FUDGE CAKE
This is a recipe that has been around for years--before you could buy bundt mixes in a package! My kids especially like the tunnel of cream cheese, coconut and chocolate chips!
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Heat oven to 350°F.
- Generously grease and lightly flour a 12-cup Bundet pan.
- In medium bowl, combine all filling ingredients; blend well and set aside.
- In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
- Add remaining cake ingredients except nuts.
- Beat 3 minutes ate medium speed, scraping bowl occasionally.
- Stir in nuts.
- Pour 1/2 of the batter into greased and floured pan.
- Carefully spoon filling over batter, forming a ring.
- Top with remaining batter.
- Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
- Cool upright in pan for 15 minutes; remove from pan.
- Cool completely on wire rack.
- For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
- Spoon over cake, allowing some to run down sides.
- Store uneaten cake in refrigerator.
RING-OF-COCONUT FUDGE CAKE
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 !
Provided by Carol Junkins
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 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.
TUNNEL OF FUDGE CAKE IV
The ONLY perfect tunnel of fudge cake recipe I can find - it came from a 1950's flour package.
Provided by AMCLAYTON
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time. Gradually blend in 2 cups confectioners' sugar. Beat in the flour and 3/4 cup cocoa powder. Stir in the chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 1 hour, then turn out onto a wire rack and cool completely.
- For the glaze: In a small bowl, combine 3/4 cup confectioners' sugar and 1/4 cup cocoa. Stir in milk, a tablespoon at a time, until desired drizzling consistency is achieved. Spoon over cake.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 62.1 g, Cholesterol 69.9 mg, Fat 32 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 259 mg, Sugar 43.9 g
RING-OF-COCONUT FUDGE CAKE
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Generously grease and lightly flour 10-inch tube or 12-cup Bundt pan. In medium bowl, combine all fillingingredients (cream cheese, sugar, vanilla, egg, coconut and chocolate chips) blend well. Set aside.In large bowl, combine 2 cups sugar, oil and eggs beat 1 minute at high speed. Add remaining cake ingredients (flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk and vanilla) except nuts beat 3 minutes at medium speed, scraping bowl occasionally. Stir in nuts. Pour 1/2 of the batter into greased and floured pan. Carefully spoon filling over batter top with remaining batter.Bake at 350°F. for 70 to 75 minutes until top springs back when touched lightly in center. Cool upright in pan 15 minutes remove from pan. Cool completely.In medium bowl, combine all glaze ingredients (powdered sugar, cocoa, margarine and vanilla) adding enough hot water for desired glazing consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator.*TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 57g Fat 28g Sodium 480mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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