Best 7 Coconut Filled Fudge Cake Recipes

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Indulge in the ultimate confectionery delight with our Coconut-Filled Fudge Cake, a symphony of flavors and textures that will tantalize your taste buds. This decadent cake features layers of moist and fluffy chocolate sponge cake enveloping a luscious filling of creamy coconut fudge, topped with a velvety chocolate ganache. Each bite offers a harmonious blend of rich chocolate and sweet coconut, complemented by the velvety smoothness of the ganache. Discover the secrets behind this irresistible dessert as we guide you through the step-by-step process of creating this culinary masterpiece. Embark on a delightful journey of baking and indulge in the exquisite flavors of our Coconut-Filled Fudge Cake.

Here are our top 7 tried and tested recipes!

RING-OF-COCONUT FUDGE CAKE



Ring-Of-Coconut Fudge Cake image

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

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
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
1 cup confectioners' sugar
3 tablespoons unsweetened cocoa
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons vanilla
1 -3 tablespoon hot water

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.

CHOCOLATE COCONUT FUDGE CANDY CAKE



Chocolate Coconut Fudge Candy Cake image

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM



Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream image

Provided by Bobby Flay

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 28

2 cups sweetened flaked coconut
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract
3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream
3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt
2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Steps:

  • Preheat oven to 325 degrees F.
  • Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
  • Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
  • Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
  • Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Combine the custard and cream in a bowl and whip until soft peaks form.
  • Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
  • Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
  • Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
  • In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
  • Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
  • Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
  • Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

COCONUT CHOCOLATE CAKE II



Coconut Chocolate Cake II image

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

RING OF COCONUT FUDGE CAKE



Ring of Coconut Fudge Cake image

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

2 cups sugar
1 cup vegetable oil
2 eggs
3 cups flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee
1 cup buttermilk
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup shredded coconut
1 cup mini chocolate chip
1 cup powdered sugar
3 tablespoons cocoa
2 tablespoons butter, softened
2 teaspoons vanilla
1 -3 tablespoon hot water

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



Ring-of-Coconut Fudge Cake image

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

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

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.

CHOCOLATE COCONUT TUBE CAKE



Chocolate Coconut Tube Cake image

Tuck a sweet coconut filling into this moist chocolate tube cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.&emdash;Rene Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
FILLING:
2 cups sweetened shredded coconut
1/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1 can (16 ounces) chocolate frosting

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.

Nutrition Facts : Calories 492 calories, Fat 26g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 452mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use unsweetened shredded coconut to avoid an overly sweet cake.
  • Toast the coconut in a pan over medium heat for a few minutes to enhance its flavor.
  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 50% is ideal.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • For a richer frosting, use heavy cream instead of milk.
  • If you don't have coconut extract, you can use vanilla extract instead.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

This coconut-filled fudge cake is a delicious and decadent dessert that is perfect for any occasion. The moist and fluffy cake is filled with a creamy coconut filling and topped with a rich chocolate frosting. It's sure to be a hit with everyone who tries it!

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