Kahlua Crunch Coconut Cake Recipes

KAHLUA CRUNCH COCONUT CAKE

Kahlua Crunch Coconut Cake image

I found this recipe in our newspaper and stuck it on my bulletin board. When I cleaned it off I saw that I hadn't made this yet so I wanted to post it before I lost the recipe!

Provided by mary winecoff

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup semi-sweet chocolate chips
1/2 cup pecan pieces
1 (18 ounce) box yellow cake mix
1 cup Kahlua
1/3 cup half-and-half
1/4 cup half-and-half
1 large egg
1/2 cup egg substitute
1/2 cup sweetened flaked coconut

Steps:

Preheat oven to 350°F
Coat the inside of a Bundt pan well with cooking spray.
Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
Sprinkle in the bottom of the pan.
Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
Beat on low speed with electric mixer for about 30 seconds.
Scrape sides of bowl and beat on medium speed for 2 minutes.
Scrape bowl occasionally.
Stir in coconut and pour batter into prepared pan.
Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
Cool completely.

Nutrition Facts : Calories 277.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 17.2, Sodium 241, Carbohydrate 36.1, Fiber 1.1, Sugar 23.8, Protein 3.6

THREE HOLE KAHLUA COCONUT CAKE BY NOR

Three Hole Kahlua Coconut Cake By Nor image

This is an easy cake to make. My sister gave me an old recipe. She had gotten it from a friendI years sgo. My sister raved about this cake. Well, you know me. I always have to change recipes. I just had to put my own spin on this cake. I turned it into a Kahlúa cake. I added coffee and Kahlúa to this cake. It added a whole...

Provided by Nor Mac

Categories Cakes

Time 35m

Number Of Ingredients 16

Ingredients

1 1/2 c flour
1 c sugar
1/3 c cocoa powder ( i used ghirardelli)
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla or coconut extract
1 Tbsp white or cider vinegar
1/3 c canola or vegetable oil
3/4 c plus 2 tabledpoons brewed coffee ( any type)
1/4 c kahlua
FROSTING
8 oz cream cheese softened
1/2 c butter softened
2-3 Tbsp kahlua (optional)
1 1/2 c powdered sugar
1/2 c toasted coconut

Steps:

1. Preheat oven to 350° Grease and flour or parchment line an 8 x 8" or 9"x9" baking pan.
2. Sift the first five dry ingredients together in a large bowl. Stir well to combine mixture
3. Make three holes in the flour mixture.
4. Mix the Kahlúa and coffee together. Set aside.
5. Place the vanilla extract in the first hole.
6. Place the vinegar n the 2nd hole.
7. Place Oil in the 3rd hole.
8. Quickly stir in the coffee Kahlúa Mixture a little st a time. Mix until well blended.
9. Pour into baking pan. Smack bottom of pan on counter to get rid of bubbles.
10. Bake at 350 degree's for 15 to 30 minutes. Or until pick inserted comes out clean. Note: I used the convection oven. It only took 15 minutes to bake this cake in a convection oven with a foil pan. Conventional oven may take 20 to 25 minutes to bake. Remove from oven and cool completely on wire rack
11. Frosting: Place coconut on a sheet pan in 350° oven. Keep an eye on the coconut and toast until lightly golden brown. Remove from oven. Set aside.
12. Beat cream cheese and butter together. Add in the Kahlúa and beat well. Add in powdered sugar a little bit at a time. Beat until well combined and smooth.
13. Frost top of cake. Sprinkle toasted coconut over the frosting. Refrigerate for a few hours before cutting. The frosting needs to set. Keep refrigerated!
14. Note: this cake is best frosted and served from the pan. It's a very moist cake and is a little bit difficult to remove from pan. unless, you use a spatula . The original cake is the same way. It's just the way the cake is.

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