Ring-Of-Coconut Fudge Cake Recipe

Directions:

1. Heat oven to 350°F.
2. Generously grease and lightly flour a 12-cup Bundet pan.
3. In medium bowl, combine all filling ingredients; blend well and set aside.
4. In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
5. Add remaining cake ingredients except nuts.
6. Beat 3 minutes ate medium speed, scraping bowl occasionally.
7. Stir in nuts.
8. Pour 1/2 of the batter into greased and floured pan.
9. Carefully spoon filling over batter, forming a ring.
10. Top with remaining batter.
11. Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
12. Cool upright in pan for 15 minutes; remove from pan.
13. Cool completely on wire rack.
14. For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
15. Spoon over cake, allowing some to run down sides.
16. Store uneaten cake in refrigerator.