Coconut Fudge Cake

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Nice fudgy filler in this coconut fudge cake!

Cup of coffee, delicious brownie with powder sugar and coffee beans for breakfast or light meal. Smell tasty.


  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 3 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 cup water or hot coffee
  • 1 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • ½ cup nuts (chopped)


Cream cheese filling:

  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese
  • 1 large eggs
  • 6 ounces chocolate chips (semi-sweet)
  • ½ cup coconut (shredded)




Generously grease and lightly flour a 10 inch tube or bundt pan.


Prepare filling, combine and beat until smooth. Set aside.


Lightly spoon flour into cup to measure; level off.


In a large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed.


Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, s craping bowl occasionally.


By hand, stir in nuts. Pour ½ batter into prepared pan.


Carefully spoon prepared filling over batter; top with remaining batter.


Bake at 350℉ (180℃) 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; drizzle with glaze made by combining 1 cup powdered sugar, 3 tablespoons cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 to 3 tablespoons hot water.


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