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Ingredients
•
1 cup canola oil
•
2 large eggs, room temperature
•
3 cups all-purpose flour
•
¾ cup baking cocoa
•
1-½ tsp baking soda
•
½ cup chopped pecans
•
1 cup buttermilk
•
1 cup brewed coffee, chilled
•
1 tsp vanilla extract
•
3 cups all-purpose flour
•
2 cups sugar
•
¾ cup baking cocoa
•
2 tsp baking powder
•
½ tsp salt
Method
1. Preheat oven to 176°C. Grease and
flour a 10-inch. 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.
2. Pour half of the batter into prepared
pan; sprinkle with 1 tbs flour. In a
small bowl, beat cream cheese,
sugar, egg and vanilla until smooth.
Toss chocolate chips and
coconut with remaining 1 tbs
Coconut Fudge Cake
Cooking time: 80-90m – Temperature: 176°C
For Filling
•
2 tbs all-purpose flour, divided
•
1 package (225g) cream cheese,
softened
•
1/4 cup sugar
•
1 large egg, room temperature
•
1 tsp vanilla extract
•
1 cup semisweet chocolate chips
•
½ cup sweetened shredded coconut
For Chocolate Glaze
•
1 cup confectioners' sugar
•
3 tbs baking cocoa
•
2 to 3 tbs hot water
•
2 tbs butter, melted
•
2 tsp vanilla extract
flour; fold into cream cheese mixture.
Spoon over batter to within 1/2 in. of
edges; top with remaining batter.
3. Bake until a toothpick inserted in the
centre comes out clean, 60-70
minutes. Cool 20-25 minutes before
removing from pan to a wire rack to
cool completely.
4. In a small bowl, combine glaze
ingredients until smooth. Drizzle over
cake.
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