Coconut Fudge Swirl Cake
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Coconut Fudge Swirl Cake
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Coconut Fudge Swirl Cake is decadently delicious. It is a rich, sweet, moist, chocolately, coconuty cake.
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Ingredients
Coconut Cake
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1 teaspoon coconut extract
- 1 stick 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup Nutella hazelnut spread
Coconut Cream Cheese Frosting
- 1/2 8 ounce package of cream cheese, softened
- 1/4 cup 1/2 stick butter, softened
- 1/2 teaspoon coconut extract
- 2 cups powdered sugar
- 2 tablespoons coconut milk may need to adjust to thin or thicken frosting
- 1/2 cup sweetened flaked coconut
Chocolate Drizzle
- 1/4 cup chocolate chips
- 1 tablespoon heavy cream
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Instructions
- Preheat oven to 350 degrees F. Spray 8 x 8 baking pan with baking spray.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, mix together the butter and sugar.
- Beat in the eggs one at a time until light and fluffy.
- Stir in the coconut extract.
- Stir in the flour mixture and stir until thoroughly combined.
- Pour the cake batter into the prepared baking pan and spread until it is evenly distributed throughout the pan.
- Drop a tablespoon of Nutella Hazelnut spread on top of each corner of the batter. With a knife, stir the Nutella Hazelnut spread throughout the cake batter to create swirls in the batter.
- Bake in a preheated oven for approximately 30 to 35 minutes.
- Let cool for about 15 minutes.
- While the cake is baking, make the frosting. In a large bowl, mix together the cream cheese, butter, and coconut extract. Stir in the powdered sugar. Stir in milk a little at a time until you get the right consistency. Stir in the coconut. After the cake has cooled, spread the frosting evenly on top of the cake.
- To make the chocolate drizzle add the chocolate chips and heavy cream in a microwave safe bowl and microwave for about 30 seconds at a time. Stir until the chocolate is melted and silky smooth. With a spoon drizzle on top of the cake.
Notes
- Inspired by http://allrecipes.com/Recipe/Coconut-Cream-Cake-I/Detail.aspx
Nutrition Information
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Calories
336kcal
(17%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
40mg
(13%)
Sodium
111mg
(5%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
185IU
(4%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 111mg | 5% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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