Kahlua Crunch Coconut Cake - cooking recipe

Ingredients

1/2 cup semi-sweet chocolate chips
1/2 cup pecan pieces
1 (18 ounce) box yellow cake mix
1 cup Kahlua
1/3 cup half-and-half
1/4 cup half-and-half
1 large egg
1/2 cup egg substitute
1/2 cup sweetened flaked coconut

Preparation

Preheat oven to 350\u00b0F
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.