Ring-Of-Coconut Fudge Cake

Recipe by SharleneW
READY IN: 1hr 35mins




  • 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.