Ingredients for Kahlua Crunch Coconut Cake
- Semi Sweet Chocolate Chips
- 1 cup pecan pieces, roughly chopped
- Yellow Cake Mix
- 1/2 cup Kahlua coffee liqueur
- 1/2 cup half-and-half
- 1 large egg
- 1/4 cup egg substitute
- Sweetened Flaked Coconut
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How to Make Kahlua Crunch Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, combine 1 cup semi-sweet chocolate chips and 1 cup chopped pecans. Toss to combine.
- Sprinkle the chocolate chip and pecan mixture evenly over the bottom of the prepared bundt pan.
- In a large bowl, combine 1 box (15.25 ounces) yellow or white cake mix, 1/2 cup Kahlua, 1/2 cup half-and-half, 1 large egg, and 1/4 cup egg substitute.
- Beat on low speed with an electric mixer for 30 seconds.
- Scrape down the sides of the bowl and beat on medium speed for 2 minutes, scraping down the sides occasionally.
- Stir in 1 cup sweetened shredded coconut.
- Pour batter into the prepared bundt pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
95g
Fat
17g
Carbs
12g
