Kahlua Crunch Coconut Cake

Name: Kahlua Crunch Coconut Cake
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

9 ingredients

11 steps

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.