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Ingredients
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 3 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| baking soda: 2 tsp |
| baking powder: 2 tsp |
| salt: 1 1/2 tsp |
| regular coffee: 1 cup (hot) |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| granulated sugar: 1/4 cup |
| vanilla extract: 1 tsp |
| cream cheese: 1 8oz package (softened) |
| eggs: 1 |
| coconuts (shredded): 1/2 cup |
| mini chocolate baking chips: 1 cup |
| powdered sugar (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| salted butter: 2 Tbl (softened) |
| vanilla extract: 2 tsp |
| water: 3 Tbl (hot) |
Ring of Coconut Fudge Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
12 serving(s)
Tags
- 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!