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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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âA big piece of this moist cake is a chocolate and coconut devotee's dream, notes Johnnie. You should see my husband, children and grandkids smile when I serve it.â Ingredients:
1 tablespoon shortening |
3 cups king arthur unbleached all-purpose flour |
1 package (8 ounces) cream cheese, softened |
2-1/4 cups sugar, divided |
3 eggs |
2 teaspoons vanilla extract, divided |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup flaked coconut |
1 cup buttermilk |
1 cup canola oil |
1 cup cold brewed coffee |
3/4 cup baking cocoa |
2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons salt |
1/2 cup chopped pecans |
chocolate glaze: |
1 cup confectioners' sugar |
3 tablespoons baking cocoa |
2 to 3 tablespoons hot water |
2 tablespoons butter, melted |
2 teaspoons vanilla extract |
Directions:
1. Grease a 10-in. fluted tube pan with shortening and lightly coat with flour; set aside. In a small bowl, beat the cream cheese, 1/4 cup sugar, 1 egg and 1 teaspoon vanilla until smooth. Fold in chocolate chips and coconut; set aside.
2. In a large bowl, combine the buttermilk, oil, coffee, and remaining eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda, salt and remaining sugar; add to buttermilk mixture, beating just until combined. Fold in pecans.
3. Pour half of the batter into prepared pan. Spoon reserved cream cheese mixture over batter to within 1/2 in. of edges; top with remaining batter.
4. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 20-25 minutes before removing from pan to a wire rack to cool completely.
5. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake. Yield: 12-16 servings.
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