Kahlua Crunch Coconut Cake

READY IN: 55mins
Recipe by mary winecoff

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!

Top Review by Vicki in CT

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.

Ingredients Nutrition


  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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