Best 7 Ring Of Coconut Fudge Cake Recipes

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Baking a perfect ring of coconut fudge cake is a delectable treat that combines the irresistible flavors of coconut and fudge into a moist and fluffy cake. Whether it's for a special occasion or a simple indulgence, this cake's unique ring shape and rich coconut fudge filling make it a standout dessert. With a few simple steps and the right ingredients, you can create this impressive cake that will surely impress your family and friends.

Here are our top 7 tried and tested recipes!

COCONUT FUDGE CAKE



Coconut Fudge Cake image

"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

1 cup buttermilk
1 cup canola oil
1 cup brewed coffee, chilled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans
FILLING:
2 tablespoons all-purpose flour, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
CHOCOLATE GLAZE:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

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



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

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.

CHOCOLATE MACAROON TUNNEL CAKE



Chocolate Macaroon Tunnel Cake image

This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.

Provided by Juanita

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 16

Number Of Ingredients 20

½ cup shortening
1 ¾ cups white sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup cold water
½ cup sour cream
1 egg white
¼ cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
  • In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
  • Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
  • To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g

RING-OF-COCONUT FUDGE CAKE



Ring-of-Coconut Fudge Cake image

Number Of Ingredients 23

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 cup flaked coconut
1 (6-ounce) package (1 cup) semisweet chocolate chips or milk chocolate chips
2 cups sugar
1 cup oil
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened baking cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup hot coffee or water
1 cup buttermilk *
1 teaspoon vanilla extract
1/2 cup chopped nuts
1 cup powdered sugar
3 tablespoons unsweetened baking cocoa
2 tablespoons margarine or butter
2 teaspoons vanilla extract
1 to 3 tablespoon hot water

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

RING OF COCONUT FUDGE CAKE



Ring Of Coconut Fudge Cake image

Number Of Ingredients 25

2 cups sugar
1 cup oil
2 eggs
3 cups flour
3/4 cup baking cocoa
1 cup buttermilk
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup hot water
1 cup walnuts
FILLING
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1 egg
3/4 cup coconut
1 cup semi-sweet chocolate chips
GLAZE
1 cup powdered sugar
3 tablespoons baking cocoa
2 tablespoons butter
2 teaspoons vanilla extract
2 tablespoons hot water

Steps:

  • Combine sugar, oil and eggs. Beat 1 minute. Add remaining ingredients, except walnuts. Beat 3 minutes. Stir in nuts. Pour 1/2 batter into greased and floured bundt pan (a 9 x 13-inch pan will also work). Spoon filling over batter then top with remaining batter. Bake at 350°F for 60 to 70 minutes until finger does not leave an indention when touched lightly. Cool completely. Drizzle with glaze.FILLINGIn small mixing bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips. GLAZEMix together until smooth.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Prepare your ingredients and tools in advance. This will help you stay organized and avoid scrambling during the baking process.
  • Make sure your oven is preheated to the correct temperature before baking. This will help ensure that your cake bakes evenly.
  • Use a nonstick baking pan or line your pan with parchment paper. This will prevent the cake from sticking to the pan.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake for the recommended amount of time, or until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • Be creative with your frosting. You can use a variety of frostings, such as chocolate, vanilla, or cream cheese, to decorate your cake.
  • Enjoy your delicious coconut fudge cake!

Conclusion:

The recipes in this article provide a variety of options for making a delicious coconut fudge cake. Whether you are looking for a classic recipe or something more unique, you are sure to find a recipe that you will enjoy. With a little planning and effort, you can create a beautiful and delicious cake that will be the perfect centerpiece for any occasion.

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