Best Chocolate Coconut Fudge Recipes

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CHOCOLATE COCONUT FUDGE CANDY CAKE



Chocolate Coconut Fudge Candy Cake image

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

WHITE CHOCOLATE COCONUT FUDGE



White Chocolate Coconut Fudge image

A small bite of this rich candy is all you need to satisfy a sweet tooth. My family prefers it to chocolate fudge.-Linda Wilkens, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 pounds.

Number Of Ingredients 8

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
1 can (12 ounces) evaporated milk
8 ounces white baking chocolate, coarsely chopped
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1/2 cup coarsely chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 30-40 minutes or until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat; stir in white chocolate and marshmallows until melted. Stir in the coconut, nuts and vanilla. Pour into prepared pan. Let stand at room temperature until cool. , Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE, COCONUT, PECAN FUDGE



White Chocolate, Coconut, Pecan Fudge image

This Fudge was something I have been pondering on trying..I whipped some up, and in my daughters words.."You Rock Mom"..it's not an overpowering coconut flavor...just right..and so pretty.. I used Ghiradelli white chocolate chips, pecans, and coconut extract..what a delicious combination!

Provided by Cassie *

Categories     Candies

Time 15m

Number Of Ingredients 6

6 oz ghiradelli white chocolate chips, or 4 ounces bakers white chocolate, melted about 1 min 30 seconds in the microwave
1 - 8 oz philadelphia cream cheese, softened
1 tsp coconut extract
1/2 c pecans, chopped
pinch of salt
4 c sifted, confectioners' sugar

Steps:

  • 1. Gather ingredients
  • 2. In a med bowl; gradually add sugar to cream cheese mixing well after each addition.
  • 3. Melt the white chocolate; I use microwave safe bowl, and start with 1 minute, if not melted, do another 15 to 30 seconds...stir till smooth and all is melted.
  • 4. Add the chocolate and the remaining ingredients, mix till smooth.
  • 5. Pour into a greased 8 inch pan; spread and chill at least an hour. This sort of fudge is better left refrigerated, when not eating.

DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES



Dark Chocolate Fudge Coconut Flour Brownies image

Gluten free coconut flour brownies that are easy to make,rich,and fudgy.What more can you ask for?Make sure to use Dutch processed cocoa,such as Hershey's special extra dark cocoa,for the deepest chocolate flavor.You can use an equal amount of espresso,2 teaspoons instant coffee dissolved in 2 tablespoons hot water,or 1 tablespoon pure vanilla extract in place of the Kahlua liquer.

Provided by strangelittlebeast

Categories     Dessert

Time 35m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 9

1/3 cup butter
1/2 cup Dutch-processed cocoa powder
2 tablespoons Kahlua hazelnut
1 cup sugar
1/2 cup coconut flour
1/8 teaspoon salt
1 teaspoon baking powder
4 eggs, lightly beaten
1/2 cup semisweet chocolate chunk (90% cacao if you love dark chocolate !)

Steps:

  • Preheat oven to 350.
  • Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
  • Mix all dry ingredients.
  • Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
  • Fold in chocolate chips.
  • Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.

CHOCOLATE, CARAMEL, COCONUT FUDGE (AKA SAMOA FUDGE)



Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge) image

Make and share this Chocolate, Caramel, Coconut Fudge (Aka Samoa Fudge) recipe from Food.com.

Provided by Kerena

Categories     Candy

Time 55m

Yield 117 pieces, 117 serving(s)

Number Of Ingredients 11

3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cups granulated sugar
1 pinch kosher salt
1 (11 ounce) package white chocolate chips
1 (3 ounce) package coconut cream pudding mix
1 (7 ounce) jar marshmallow cream
2 cups Kraft caramels
1 teaspoon heavy cream
3/4 cup semisweet chocolate morsel
1 cup coconut, toasted

Steps:

  • Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
  • Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
  • In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
  • Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
  • Immediately pour into a parchment paper lined 13x9 baking dish.
  • Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
  • Refrigerate fudge for 2-3 hours until set.
  • Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.

Nutrition Facts : Calories 59.2, Fat 3.5, SaturatedFat 2.3, Cholesterol 5.9, Sodium 11, Carbohydrate 7, Fiber 0.2, Sugar 6.2, Protein 0.3

WHITE CHOCOLATE COCONUT FUDGE



White Chocolate Coconut Fudge image

A major disappointment. Fudge did NOT set up. Be careful with cooking time, use a candy thermometer to make sure it reaches soft-ball stage. Guess I blew it.

Provided by ali Bresnahan

Categories     Candies

Number Of Ingredients 8

1 stick butter
2 c sugar
1 can(s) evaporated milk
1 pkg white chocolate chips
1 c mini marshmallows
1/2 c coconut
1/2 c walnuts, chopped
1 tsp vanilla

Steps:

  • 1. Line a 9x9 or 7x11 pan with foil, butter foil well. Set aside. In a heavy saucepan, combine butter, sugar, milk and marshmallows. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes.
  • 2. Remove from heat, stir in chips until melted; then add coconut, nuts and vanilla, mix well. Pour into prepared pan. Keep room temperature until cooled. Then cover and refrigerate 3-4 hours, or overnight.
  • 3. Invert pan onto cutting board, peel off foil, and cut into squares. Store in airtight container in refrigerator or freezer.

WHITE CHOCOLATE COCONUT FUDGE



White Chocolate Coconut Fudge image

Here's a recipe that I found on Taste of Home Site...I wanted a yummy white chocolate fudge, found this, tried it today...It tastes sooo GOOOOOOD...Glad I found it! For you non coconut lovers, you could totally leave the coconut out of this fudge...

Provided by Wendy Rusch

Categories     Chocolate

Number Of Ingredients 8

1/2 c butter
2 c sugar
1 - 14 oz can evaporated milk
1 1/4 c white chocolate chips (or 8 oz)
1 c mini marshmallows
1/2 c coconut
1/2 c walnuts, chopped
1 tsp vanilla

Steps:

  • 1. Line a 9x9 or 7x11 pan with foil, butter foil well. Set aside. In a heavy saucepan combine butter, sugar and milk. Bring to a boil over medium heat stirring constantly. Cook and stir until candy thermometer reads 235 (soft ball). Remove from heat, stir in chips and marshmallows until melted, then add coconut, nuts, and vanilla mix well. (and fast) Pour into prepared pan. Keep room temperature until cooled. Then cover and refrigerate 3-4 hrs or overnight. Then invert pan onto cutting board, peel off foil, and cut into 1" squares and store in air tight container in refrigerator or freezer.

CHOCOLATE COCONUT FUDGE



Chocolate Coconut Fudge image

Make and share this Chocolate Coconut Fudge recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 5m

Yield 30 serving(s)

Number Of Ingredients 6

4 cups confectioners' sugar
4 ounces unsweetened chocolate, melted
1 cup flaked coconut
8 ounces fat free cream cheese, softened
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Grease an 8-inch square pan.
  • Slowly add in sugar to softened cream cheese.
  • Combine well with each addition of sugar.
  • Add other ingredients in to mix; blend well.
  • Pour mixture into pan.
  • Refrigerate for several hours before cutting up.
  • Enjoy!

Nutrition Facts : Calories 100.5, Fat 2.9, SaturatedFat 2, Cholesterol 0.6, Sodium 53.8, Carbohydrate 18.7, Fiber 0.7, Sugar 16.8, Protein 1.7

CHOCOLATE COCONUT FUDGE



Chocolate Coconut Fudge image

Swirl white and milk chocolate with sweet coconut flakes for a beautifully marbled Chocolate Coconut Fudge. Recreate the taste of your favorite macaroons in your own kitchen with just four ingredients when you make this easy Chocolate Coconut Fudge!

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 4

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
  • Add coconut; mix well. Spread onto bottom of prepared pan.
  • Microwave white chocolate and remaining milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drop by tablespoonfuls over semi-sweet chocolate layer; swirl with knife. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.949 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.8712 g, Sugar 0 g, Protein 2 g

BAKER'S FLAKED COCONUT CHOCOLATE FUDGE



BAKER'S Flaked Coconut Chocolate Fudge image

This is the easy microwave fudge for coconut lovers. All you need is BAKER'S bittersweet chocolate, toasted coconut, sweetened condensed milk and vanilla.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 24 servings

Number Of Ingredients 4

4 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
2 tsp. vanilla

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in coconut and vanilla.
  • Spread onto bottom of prepared pan.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 17 g, Protein 3 g

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