Kahlua Crunch Coconut Cake
Kahlua is a coffee-flavored liqueur from Mexico and adds a rich and unique flavor to this coconut cake.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Kahlua Crunch Coconut Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
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In a separate bowl, whisk together the melted butter, coconut milk, Kahlua liqueur, vanilla extract, and eggs.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined.
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Fold in the shredded coconut and chopped pecans.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Invert the cake onto a wire rack and let it cool completely.
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Once the cake is cooled, poke holes all over the top with a fork.
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Pour the sweetened condensed milk over the cake, allowing it to soak in.
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Spread whipped cream over the top of the cake and sprinkle with toasted coconut flakes.
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Refrigerate for at least 1 hour before serving.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
