Favorite Ring-O-Coconut Cake
Favorite Ring-O-Coconut Cake recipe
Yield
16 servingsPrep
20 minCook
75 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
unsweetened |
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
coffee
hot |
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
chopped |
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
coconut
flaked |
*
|
| 1 | cup |
semi-sweet chocolate
semi-sweet pieces, or milk chocolate, null, null |
*
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | tablespoons |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
unsweetened |
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
coffee
hot |
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
nuts
chopped |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
coconut
flaked |
*
|
| 237 | ml |
semi-sweet chocolate
semi-sweet pieces, or milk chocolate, null, null |
*
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 45 | ml |
cocoa powder
|
|
| 3E+1 | ml |
butter
melted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 45 | ml |
water
hot |
|
Directions
Generously grease and lightly flour a 10-inch tube or Bundt pan. Set aside.
Prepare filling:
In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed.
Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter.
Bake at 350℉ (180℃) for 70 to 75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.
FILLING:
In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.
