Best Kahlua Crunch Coconut Cake Recipes

KAHLUA CAKE WITH KAHLUA TOPPING

Kahlua Cake With Kahlua Topping image

One of my favorite drinks is made with kahlua so I couldn't resist making and then posting this yummy cake. Plan ahead, cake must cool for 4 hours. Cooling time is included in prep time. I got it from Paula Deen's magazines.

Provided by CookingONTheSide

Categories Dessert

Time 5h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup pecans, chopped
1 (18 1/4 ounce) German chocolate cake mix
1 (4 ounce) box instant chocolate pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup Kahlua (coffee-flavored liqueur)
4 large eggs
1/2 cup butter
1 cup sugar
1/4 cup Kahlua
1/4 cup water

Steps:

Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.
Sprinkle chopped pecans evenly over bottom of pan; set aside.
In large bowl, combine cake mix and pudding mix.
Add water, oil, liqueur and eggs.
Beat at medium speed with an electric mixer until smooth.
Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean.
While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients.
Bring to a boil over medium heat; boil for 2 minutes, stirring often.
When cake is done baking, carefully pour hot Kahlua topping over cake.
Let stand in pan, for 4 hours.
Invert cake onto wire rack.

AWESOME KAHLUA CAKE

Awesome Kahlua Cake image

I have made this cake many times to serve to guests over the holidays and have always gotten rave reviews, it is one of the best Kahlua cakes and I have tried many different recipes over the years, your search will end after you make this cake! :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h5m

Yield 1 Bundt

Number Of Ingredients 12

Ingredients

1 (18 ounce) package devil's food cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup canola oil
1/2 cup water
4 eggs
3/4 cup Kahlua
1 teaspoon cinnamon (optional)
1 (12 ounce) package chocolate chips
1 cup chopped walnuts (optional)
1 cup confectioners' sugar
2 -4 tablespoons Kahlua

Steps:

Set oven to 350°F.
Set oven rack to second lowest position.
Generously grease and flour a bundt pan.
In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
Stir chocolate chips and walnuts.
Pour into a greased and floured bundt pan pan.
Bake at 350°F for 45-60 minutes, or until the cake tests done.
For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
Pour over cake.

THREE HOLE KAHLUA COCONUT CAKE BY NOR

Three Hole Kahlua Coconut Cake By Nor image

This is an easy cake to make. My sister gave me an old recipe. She had gotten it from a friendI years sgo. My sister raved about this cake. Well, you know me. I always have to change recipes. I just had to put my own spin on this cake. I turned it into a Kahlúa cake. I added coffee and Kahlúa to this cake. It added a whole...

Provided by Nor Mac

Categories Cakes

Time 35m

Number Of Ingredients 16

Ingredients

1 1/2 c flour
1 c sugar
1/3 c cocoa powder ( i used ghirardelli)
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla or coconut extract
1 Tbsp white or cider vinegar
1/3 c canola or vegetable oil
3/4 c plus 2 tabledpoons brewed coffee ( any type)
1/4 c kahlua
FROSTING
8 oz cream cheese softened
1/2 c butter softened
2-3 Tbsp kahlua (optional)
1 1/2 c powdered sugar
1/2 c toasted coconut

Steps:

1. Preheat oven to 350° Grease and flour or parchment line an 8 x 8" or 9"x9" baking pan.
2. Sift the first five dry ingredients together in a large bowl. Stir well to combine mixture
3. Make three holes in the flour mixture.
4. Mix the Kahlúa and coffee together. Set aside.
5. Place the vanilla extract in the first hole.
6. Place the vinegar n the 2nd hole.
7. Place Oil in the 3rd hole.
8. Quickly stir in the coffee Kahlúa Mixture a little st a time. Mix until well blended.
9. Pour into baking pan. Smack bottom of pan on counter to get rid of bubbles.
10. Bake at 350 degree's for 15 to 30 minutes. Or until pick inserted comes out clean. Note: I used the convection oven. It only took 15 minutes to bake this cake in a convection oven with a foil pan. Conventional oven may take 20 to 25 minutes to bake. Remove from oven and cool completely on wire rack
11. Frosting: Place coconut on a sheet pan in 350° oven. Keep an eye on the coconut and toast until lightly golden brown. Remove from oven. Set aside.
12. Beat cream cheese and butter together. Add in the Kahlúa and beat well. Add in powdered sugar a little bit at a time. Beat until well combined and smooth.
13. Frost top of cake. Sprinkle toasted coconut over the frosting. Refrigerate for a few hours before cutting. The frosting needs to set. Keep refrigerated!
14. Note: this cake is best frosted and served from the pan. It's a very moist cake and is a little bit difficult to remove from pan. unless, you use a spatula . The original cake is the same way. It's just the way the cake is.