KAHLUA CRUNCH COCONUT CAKE
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
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
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
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.
RICH CHOCOLATE KAHLUA BUNDT CAKE
I checked the other Kahlua cakes, and none were like our ours. So... here's another variation on the quick, cake mix, pudding creation.
Provided by BakinBaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
- Add chocolate chips.
- Pour into greased and floured bundt pan 10".
- Bake 45 minutes at 350 degrees to 1 hour until done.
- Dust with powdered sugar.
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
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- Pour the cream into the bowl of an electric stand mixer. Add the sugar, 6 tablespoons Kahlua, and vanilla extract. Using the whip attachment, whip until firm peaks form. Add 1/2 cup shredded coconut and mix to combine.
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