Ring Of Coconut Fudge Cake Recipes

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:

• 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

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

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

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.

RING-OF-COCONUT FUDGE CAKE

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.

RING OF COCONUT FUDGE CAKE

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.