Kahlua Crunch Coconut Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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! 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 |
Directions:
1. Preheat oven to 350°F
2. Coat the inside of a Bundt pan well with cooking spray.
3. Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
4. Sprinkle in the bottom of the pan.
5. Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
6. Beat on low speed with electric mixer for about 30 seconds.
7. Scrape sides of bowl and beat on medium speed for 2 minutes.
8. Scrape bowl occasionally.
9. Stir in coconut and pour batter into prepared pan.
10. Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
11. Cool completely.
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