The coconut center in this moist cake is a pleasant surprise!

Coconut-Filled Fudge Cake

Ingredients

3 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/3 cup semisweet chocolate chips

Cake:

2/3 cup sugar
1/3 cup canola oil
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/3 cup hot water
1/3 cup buttermilk
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons chopped pecans
Confectioners’ sugar

Directions

~In a small bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. Stir in coconut and chocolate chips; set aside.

~In large bowl, beat the sugar, oil, egg, and vanilla until well blended.

~In a small bowl, combine water and buttermilk; set aside.

~Combine the flour, cocoa, baking powder, baking soda, and salt; add to the sugar mixture alternately with buttermilk mixture, beating well after each addition. Stir in pecans.

~Pour half of the batter into a greased and floured 8-inch fluted tube pan. Spoon cream cheese mixture over batter to within 1/2 in. of edges; top with remaining batter.

~Bake at 350° for 35 to 40 minutes (or until a knife inserted in the center comes out clean). Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.