Best 4 Ring Of Coconut Fudge Cake Recipes

RING OF COCONUT FUDGE CAKE

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!

COCONUT FUDGE CAKE

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.

RING-OF-COCONUT FUDGE CAKE

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

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.