Three Hole Kahlua Coconut Cake By Nor Recipes

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:

• 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:

• 1. Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly.
• 2. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup.
• 3. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside.
• 4. Heat oven to 350 degrees. Grease and lightly flour muffin tin. Set aside.
• 5. Melt 2 tbsp of butter with the 8 ounces of chocolate on medium heat in saucepan. Stir constantly until melted and smooth. Remove from heat.
• 6. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside.
• 7. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined.
• 8. Mix in the Kahlua mixture.
• 9. Combine flour and salt. Mix into batter.
• 10. Stir in chocolate chips.
• 11. Fill muffin tins to about 3/4 full.
• 12. Place in oven and bake about 10-15 minutes. Test with toothpick. You want center moist and hot. Crumbs will stick to pick.
• 13. Cake's done when outside of cakes are cooked through and center is soft. Let cool 5 minutes.
• 14. Run a knife around cakes. Invert tin of cakes onto a platter. Drizzle The 3 tablespoons of Kahlúa over the cakes. Place a little bit of sauce on individual plates. Place a cake over sauce. Place a scoop of ice cream on top of cakes. Drizzle with more sauce and garnish with whipped cream, nuts, and shaved chocolate if desired.