Ring of Coconut Fudge Cake

Someone special had a birthday recently.

Four candles here. Skipped the other 50.
Four candles here. Skipped the other 50.

Like every year, I asked him what kind of cake he’d like. Every year, he says he wants this one. This year, to my surprise, the onery cuss he said make anything chocolate, not specifying this cake. So of course I made this cake, like every year. Because it’s that good. Because it wouldn’t be his birthday without this cake. Make it for birthdays, make it for celebrations, make it for dessert after Christmas dinner, but, most of all, make it the day before you serve it, because it ages well.

Like him.

Ring of Coconut Fudge Cake (a winner from the 22nd Pillsbury Bake-Off Contest), published in Bake-Off Classics II, © 1981 by The Pillsbury Company, with slight adaptations. You’ll need a standing mixer for this.

Filling

  • 8-ounce package of cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup flaked coconut
  • 3/4 cup mini chocolate chips

Cake

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 3 cups all-purpose flour
  • 3/4 cup cocoa, sifted to remove lumps
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1  1/2 teaspoons salt
  • 1 cup hot coffee (I usually just stir a heaping teaspoon of instant coffee into 8 ounces of hot water)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar, sifted to remove lumps
  • 3 tablespoons cocoa, sifted to remove lumps
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 to 3 tablespoons hot water

1. Preheat oven to 350°F. Generously grease and lightly flour a 12-cup Bundt pan.

2. In a small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and mini chocolate chips.

3. In the large bowl of a standing mixer, blend sugar, oil and eggs; beat 1 minute at highest speed. In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Add to the mixer bowl all at once, along with the coffee, buttermilk, and vanilla. Beat 3 minutes at medium speed, stopping a couple of times to scrape the bowl and beater. Pour half of the batter into the prepared pan. Carefully spoon prepared filling over batter, and then top with remaining batter.

4. Bake for 70 to 75 minutes, or until cake tests done. Cool upright in pan for 15 minutes, then turn out onto a rack to cool completely. In a small bowl, blend all glaze ingredients until smooth. Carefully transfer cake to a serving plate. Spoon glaze over cake. Best made a day before serving, but don’t let that stop you from making this the same day you serve it, if time is an issue. There’s not that much difference between really delicious and insanely delicious.

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After spooning in the filling.

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Pouring the rest of the cake batter on top, taking care to cover all of the filling.

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Breakfast, the day after the birthday. Happy sigh.

2 Comments Add yours

  1. Lynn Tomkiewicz says:

    This is my favorite bunt cake recipe. I went to make it this morning and all I found was the cover to the bake off book. Thanks so much for sharing. I’m glad I didn’t lose this recipe after all.

    1. cookbookwall says:

      It’s a treasured recipe in my family. So glad you could find it again here!

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