Kahlua Crunch Coconut Cake Food

KAHLUA COCONUT ICEBOX CAKE

Steps:

• Pour the cream into the bowl of an electric stand mixer. Add the sugar, 6 tablespoons Kahlua, and vanilla extract. Using the whip attachment, whip until firm peaks form. Add 1/2 cup shredded coconut and mix to combine.
• Pour the remaining 8 tablespoons of Kahlua into a shallow dish. Make a large 22-inch square piece of plastic wrap by pressing two sheets together in the middle. Then line a 9x5-inch bread loaf with the sheet of plastic wrap, so the edges hang over on all sides. Spread a thin 1/4- to 1/3-inch layer of whipped cream over the bottom of the pan.
• Place 4 graham crackers in the dish of Kahlua. Flip so both sides are coated. Then trim the edge of each cracker so they can fit into the bottom of the pan side-by-side. Press until the crackers are even. Spread another 1/4 - 1/3 inch layer of whipped cream over the crackers.
• Repeat dipping and layering the chocolate graham crackers, with even layers of cream in between, until you have 5 layers of graham crackers in the pan. Pull the plastic wrap up on the sides as needed. Spread the top of the pan with a level layer of cream. Wrap the plastic over the top and freeze for at least two hours.
• Cover the remaining whipped cream and place in the refrigerator. Meanwhile, measure 1/2 cup shredded coconut into a skillet. Set over medium heat and lighting toss until the coconut is toasted. Watch carefully so it doesn't burn. Turn off the heat and cool.
• Use a vegetable peeler to shave the dark chocolate for a garnish.
• Once the icebox cake is frozen solid, unwrap the top and flip the cake onto a platter. Remove the plastic. Then spread the remaining whipped cream over the side and top to cover the creases. Sprinkle the top with toasted coconut and chocolate shavings. Then place back in the freezer until ready to serve. If making more than 12 hours ahead, cover with plastic once set, to avoid freezer burn.

KAHLUA CRUNCH COCONUT CAKE

Steps:

• 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.

KAHLUA CAKE

Steps:

• Preheat oven to 350F and lightly grease/flour 2 8" cake pans.
• Prepare mix as directed.
• Bake cake in prepared pans.
• Cool.
• Mix pudding according to directions, except use, 3 cups milk, and 1/2 cup Kahlua.
• In a large deep bowl (I have a special glass bowl that is flat on the bottom that I use) place one half of cake.
• Pour half of pudding over cake.
• Top with half of Cool Whip.
• Then add second cake and top with pudding and Cool Whip.
• Cover with plastic wrap and keep in refrigerator.

KAHLÚA CAKE

Steps:

• Heat oven to 325ºF.
• Mix first 7 ingredients and 1/2 cup liqueur; let stand 5 min. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Meanwhile, mix remaining liqueur and powdered sugar.
• Cool cake in pan 15 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan; cool cake completely. Drizzle with icing.

THREE HOLE KAHLUA COCONUT CAKE BY NOR

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.

AWESOME KAHLUA CAKE

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.

KAHLUA BANANA BRUNCH CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 inch tube pan well.
• Cream butter and sugar until fluffy.
• Beat in flour, 1/2 cup at a time.
• ,with remaining ingredients except coconut and nuts.
• Beat on low speed until mixture is well blended.
• On medium speed, beat 2 minutes scraping bowl as you beat.
• Turn into prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Remove from oven and let stand 10 minutes.
• Invert on cake rack and cool.
• When fully cooled dust with confectioner's sugar if desired.