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.

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

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.

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.

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES

Steps:

• Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
• In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
• Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
• Stir in the butter and lemon rind and allow to cool to room temperature.
• Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
• Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.