Kahlua Crunch Coconut Cake
Indulge in the tropical decadence of Kahlua Crunch Coconut Cake, a dessert masterpiece that combines the rich flavors of coffee liqueur with the nutty crunch of toasted pecans and the irresistible texture of shredded coconut. This moist and tender cake is elevated with a creamy Kahlua-infused frosting, crafted from velvety cream cheese and butter for a luxurious finish. Perfectly balanced with hints of vanilla and a splash of full-fat coconut milk, each bite delivers a symphony of flavors that’s equal parts exotic and comforting. Ideal for special occasions or a weekend indulgence, this show-stopping layer cake is as visually stunning as it is delicious. Serve it chilled for an extra-refreshing treat, and don’t forget the sprinkle of toasted coconut or pecans on top for a final flourish of elegance!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Full-fat coconut milk
- 0.25 cup Kahlua (coffee liqueur)
- 1.5 cups Sweetened shredded coconut
- 0.75 cups Chopped pecans (toasted)
- 3 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for frosting)
- 2 tablespoons Kahlua (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the shredded coconut, toasted pecans, and 1/4 cup of Kahlua. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until fully incorporated. Mix in 2 tablespoons of Kahlua until the frosting is light and fluffy.
To assemble the cake, place one cake layer on a serving platter. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Optional: Sprinkle additional toasted coconut or pecans over the finished cake for decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 70.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
