Kahlua Crunch Coconut Cake Recipes

AWESOME KAHLUA CAKE

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.

THREE HOLE KAHLUA COCONUT CAKE BY NOR

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.

KAHLUA CRUNCH COCONUT CAKE

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.

COCONUT COFFEE LIQUEUR CAKE

Steps:

• Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
• With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
• Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

KAHLUA CAKE

Steps:

• Make cake Butter bundt pan and preheat oven to 345°F. In large bowl, combine all cake ingredients. Pour batter into prepared pan, smoothing top, then bake until wooden pick or skewer inserted into center comes out clean, about 55 minutes. While cake is baking, make glaze In small bowl, whisk together Kahlua and powdered sugar. Pour over warm cake and sprinkle with additional powdered sugar before serving.

KAHLUA CHOCOLATE POKE CAKE

Steps:

• Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2.
• Add all dry ingredients to a large bowl and combine. 3
• Add eggs, milk, vegetable oil, 1/2 cup of Kahlua and vanilla to the dry ingredients and mix well. 4
• Slowly pour the water into the batter, mixing well and being careful of splashing. 5
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6
• Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw. 7
• While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8
• Add the sweetened condensed milk and remaining 1/2 cup of Kahlua to a microwave safe measuring cup. Heat heat the condensed milk and Kahlua until they begin to boil, then pour over the chocolate chips. 9
• Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well. 10. S
• t the cake in the fridge to cool and soak. 11. W
• en the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. S
• read the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.