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    You are in: Home / Recipes / Kahlua Crunch Coconut Cake Recipe
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    Kahlua Crunch Coconut Cake

    Kahlua Crunch Coconut Cake. Photo by Vicki in CT

    1/1 Photo of Kahlua Crunch Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    mary winecoff's Note:

    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!

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 07, 2010


      Made for my friend's birthday and it received rave reviews. Used two eggs instead of the substitute. The nutty/chocolate top makes this cake special. I served with freshly whipped cream.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2008


      this was very good, I used 2 whole eggs in place of the substitute and the 1 egg, I also used 1/3 cup coconut milk and 1/4 cup half and half cream, I had the coconut milk in my fridge that needed to be used up, both changes worked well for this, thanks for sharing Mary!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kahlua Crunch Coconut Cake

    Serving Size: 1 (80 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 277.2
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 3.4 g
    Cholesterol 17.2 mg
    Sodium 241.0 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 1.1 g
    Sugars 23.7 g
    Protein 3.6 g

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