Coconut fudge cake is a rich a decadent dessert, perfect for any occasion. Filled with sweet cream cheese, chocolate chips, and coconut, you won’t be able to resist this amazing cake!
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
I love baking, especially bundt cakes (like this coconut fudge cake!). I’m not exactly sure what it is about them that makes me love them so much.
Maybe it’s because they make me think of my childhood and home. Or maybe it’s because bundt pans come in so many fun shapes and sizes.
I also love baking with my favorite ingredients, like chocolate, cream cheese, nuts, and Shamrock Farms Whole Milk.
Shamrock Farms Gallon Whole Milk makes this coconut fudge cake super moist and melt-in-your-mouth delicious!
Reasons I Love Shamrock Farms Milk
- Locally sourced from its very own dairy, which has been family-owned in Arizona for 97 years.
- Their cows are never treated with the growth hormone rBST
- 8 grams of protein and 9 essential nutrients in every serving and is the number 1 source of calcium in the American diet
- Their products are crafted using a hands-on approach that has been refined for three generations
Don’t you just love the clean, new look of Shamrock Farms Gallon Milk? It’s so fresh and pure, just like what’s inside.
And I love that Roxie the spokes cow is on the label, it makes the brand stand out so it’s easy to find.
Coconut fudge cake may look hard to make, but I’m all about easy recipes, so you know it’s not.
Making Coconut Fudge Cake
First, gather the ingredients for the coconut fudge cake filling.
Next, cream everything together (except for the coconut flakes and chocolate chips) in a mixing bowl. Stir in coconut and chocolate and set aside.
Gather the ingredients for the cake. Nuts are optional, but the cake is so much better with them!
Tip – To Sour Milk, Mix 1 Tablespoon Lemon Juice With Milk To Make 1 Cup
Fill the cake pan with part of the coconut fudge cake batter, then spoon the filling on top and cover with remaining batter.
Doesn’t this coconut fudge cake look fantastic?
Once the cake is completely cooled, go ahead and gather what you need for the glaze.
Combine everything together and drizzle over the coconut fudge cake.
I don’t know about you, but I’m drooling just looking at these photos!
Shamrock Farms’ real, working dairy farm is open to the public for tours October – May allowing you to see their commitment to high-quality animal care firsthand.
In fact, they’re hosting a special Valentine’s Day event on February 9th where you can enjoy face painting, a Valentine card craft, strawberry milk and cookies, a photo booth and more!
It’s a great way to spend the day with people you love!
Take a tour of the farm and experience interactive displays, games and a tram ride. It’s the perfect mix of family-focused and educational activities for everyone.
Farm Tour Giveaway
Thanks to the generosity of Shamrock Farms, one lucky reader will win 4 tickets to the February 9th Shamrock Farms Valentine’s Day Tour Event and gallon Cash Cows.
Valentine’s Day Tour Highlights Include
- A visit to our milking barn
- stopping by our cow cafeteria
- petting and feeding the baby calves in the calf nursery
- Face painting
- Valentine’s card craft
- Visits with Roxie
- A sweet treat served with strawberry milk
Didn’t win the giveaway? Book your tour here!
For more news and updates about Shamrock Farms, visit www.shamrockfarms.net and follow www.facebook.com/shamrockfarms and @shamrockfarmsmilk
Similar to Coconut Fudge Cake
Coconut Fudge Cake Recipe
Coconut fudge cake is a rich a decadent dessert, perfect for any occasion. Filled with sweet cream cheese, chocolate chips, and coconut, you won't be able to resist this amazing cake!
25 minPrep Time
1 hr, 10 Cook Time
1 hr, 35 Total Time
5 based on 2 review(s)
- 1/4 cup granulated sugar
- 1 teaspoon real vanilla extract
- 8 ounce package cream cheese, softened
- 1 egg
- 1/2 cup sweetened shredded coconut
- 6 ounce package (1 cup) semi-sweet chocolate chips
- 2 cups granulated sugar
- 1 cup melted coconut oil
- 2 eggs
- 3 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup hot coffee
- 1 cup Shamrock Farms Whole Milk, soured*
- 1 teaspoon real vanilla extract
- 3/4 cup chopped pecans
- 1 cup powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons melted coconut oil
- 2 Tablespoons hot water
- Preheat oven to 350º
- Grease and flour a 12-cup bundt pan; set aside
- In a small bowl, combine sugar, vanilla cream cheese and egg until smooth
- Stir in coconut and chocolate pieces; set aside
- In a large mixing bowl, combine sugar, oil, eggs
- Beat for 1 minute at high speed
- Add flour, cocoa, baking powder, baking soda, coffee, milk and vanilla
- Beat for 3 minutes on medium speed, occasionally scraping bowl
- Stir in nuts
- Pour 3 cups of the batter into prepared cake pan
- Top with filling, being careful not to touch the edges
- Top with remaining batter, being sure to cover filling
- Bake at 350º for 70-75 minutes, or until toothpick inserted in the center comes out clean
- Cool in pan on cooling rack for 45 minutes
- Invert onto serving plate or cake stand to cool completely
- Combine all glaze ingredients and mix until smooth
- Spoon over cake
- Store any uneaten cake in refrigerator
*To sour milk, combine 1 Tablespoon and Shamrock Farms Whole Milk to make one cup. Mix and let stand 5 minutes.
- Calories 9000
- Total Fat: 493 g 758.46%
- Saturated Fat: 330 g 1650%
- Cholesterol: 259 mg 86.33%
- Sodium: 8133 mg 338.88%
- Potassium: 4698 mg 134.23%
- Total Carbohydrate: 1135 g %
- Sugar: 710 g
- Protein: 108 g
- Vitamin A: 55.3%
- Calcium: 1070 mg 107%
- Iron: 39 mg 216.67%
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