Kahlua Crunch Coconut Cake

Recipe by mary winecoff
READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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