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three hole kahlua coconut cake by nor

(2 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

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 different level of flavor. I also came up with a Kahlúa coconut frosting,to top it off. I hope you all enjoy this version. My family sure does.

(2 ratings)
yield 9 snack size pieces
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For three hole kahlua coconut cake by nor

  • 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 Tbsp
    kahlua (optional) or use 1/2 tsp coconut extract
  • 1 1/2 c
    powdered sugar
  • 1/2 c
    toasted coconut

How To Make three hole kahlua coconut cake by nor

  • Greased 8x8 pan
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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