Kahlua Crunch Coconut Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

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.

Steps:

• Set oven to 350°F.
• Set oven rack to second lowest position.
• Generously grease and flour a bundt pan.
• In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
• Stir chocolate chips and walnuts.
• Pour into a greased and floured bundt pan pan.
• Bake at 350°F for 45-60 minutes, or until the cake tests done.
• For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
• Pour over cake.