Ring of Coconut Fudge Cake
Indulge in the decadent delight of a Ring of Coconut Fudge Cake—a rich chocolate bundt cake with a luscious layer of creamy coconut filling hidden inside. This show-stopping dessert combines the moistness of buttermilk chocolate cake with the tropical sweetness of shredded coconut, all draped in a glossy semi-sweet chocolate glaze. Perfect for celebrations or a luxurious weeknight treat, this cake offers a stunning visual and flavor contrast with every slice. With simple ingredients like cocoa powder, cream cheese, and chocolate chips, along with easy-to-follow steps, this recipe is a must-try for chocolate and coconut lovers alike. Serve it as the centerpiece of your dessert table and watch it disappear bite by bite! Perfect keywords: coconut fudge cake, bundt cake, chocolate coconut dessert, coconut-glazed cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 2 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or nonstick spray. Lightly dust with flour to ensure the cake releases easily.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until fully combined and smooth.
Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake. Set the batter aside.
In a separate bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy. Fold in the shredded coconut to create the coconut filling.
Pour half of the chocolate cake batter into the prepared bundt pan. Spoon the coconut filling evenly over the batter, being careful not to let it touch the edges of the pan. Pour the remaining batter on top, ensuring the coconut filling is fully covered.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the chocolate portion comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely.
For the chocolate glaze, melt the semi-sweet chocolate chips and unsalted butter together in a microwave-safe bowl or over a double boiler. Stir until smooth and glossy.
Drizzle the chocolate glaze over the cooled cake, letting it cascade down the sides for a dramatic effect.
Let the glaze set for a few minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 50.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
