Best 5 Three Hole Kahlua Coconut Cake By Nor Recipes
"Three Hole Kahlua Coconut Cake by Nor" is a delightful dessert that combines the flavors of coffee, coconut, and rum. This scrumptious cake is perfect for any occasion, whether you're celebrating a special event or simply want to enjoy a sweet treat. With its moist texture, rich flavor, and stunning appearance, this cake is sure to impress your friends and family. If you're looking for a truly unique and delicious recipe, look no further than "Three Hole Kahlua Coconut Cake by Nor."
Let's cook with our recipes!
KAHLUA CRUNCH COCONUT CAKE
I found this recipe in our newspaper and stuck it on my bulletin board. When I cleaned it off I saw that I hadn't made this yet so I wanted to post it before I lost the recipe!
Provided by mary winecoff
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 17.2, Sodium 241, Carbohydrate 36.1, Fiber 1.1, Sugar 23.8, Protein 3.6
TRACY'S FAVORITE THREE HOLE CAKE
This is a great any occasion chocolate cake. This recipe makes one 9 inch round, and you can easily double it to make two 9 inch rounds or one 9x13 inch pan!
Provided by TRACYALABURDA
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- In a large bowl, mix together the flour, sugar, baking soda and cocoa. Make a well in the center and pour in the water, oil, vinegar, vanilla and almond extract. Mix well and pour into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 44.9 g, Fat 9.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 158.6 mg, Sugar 25.2 g
AMAZING SOLAN FAMILY CHOCOLATE CAKE (AKA 3-HOLE CAKE)
This is a Swedish cake recipe; I got it from a dear friend who made it at several parties during college and always got rave reviews. Now I'm the one who gets all the credit when I make it : ) My family loves it; I play the "guess-the-secret-ingredient" game (the vinegar) and no one ever has... though they've guessed everything from peanut butter to cheese! I love it because it's relatively "healthy" (no dairy, no eggs, low-fat), while it's still amazingly moist and chocolaty and dense. (You can make it even lower fat if you use only 1/4 C oil and sub. 1/2 C applesauce).
Provided by brittmarie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions for Cake:.
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in separate bowl.
- Add wet to dry a little at a time, stirring as you add.
- Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
- Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
- Instructions for Glaze:.
- Mix dry ingredients together in bowl.
- Dissolve coffee in 1 tablespoon of milk; add extract.
- Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
- USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
Nutrition Facts : Calories 373, Fat 14.3, SaturatedFat 2, Sodium 406.5, Carbohydrate 58.9, Fiber 1.7, Sugar 33.5, Protein 3.8
THREE LAYER COCONUT CAKE
A lovely cake for mother's day or any special occasion.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
- Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
- Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
- Preheat oven to 350 degrees F (175 degrees C).
Nutrition Facts : Calories 625.3 calories, Carbohydrate 115.1 g, Cholesterol 64.4 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 405.4 mg, Sugar 86.7 g
" TASTES LIKE MOUNDS BAR " KAHLUA CAKE
This was made by a friend of mine who is in a recipe club and everyone loved it!! If you like mounds bar candy, you will love this cake!! Read all of the recipe before you start, it does take a while to make but OH MY GOD, it's worth it!!
Provided by babygirl65
Categories Dessert
Time 2h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 350°F
- Put all ingredients for the cake in a bowl. Mix on low for 1 minute to combine. Scrape bowl.
- Mix on medium high for a full 3 minutes to make it light and fluffy.
- Spray an Angel tube pan or bundt pan with baker's spray. Pour batter in pan and bake for 45 to 50 minutes until done.
- Let cool in pan and then turn out onto you serving platter. While cake is cooling, make topping and frosting.
- Put chopped chocolate in heatproof bowl.
- Heat cream in a saucepan on medium high until it starts to boil.
- As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate.
- Stir until completely melted. Let it cool.
- When it gets to spreading consistency you want to coat your cake. (This will take a while, depending on the humidity).
- For the topping, combine sugar, cornstarch and salt to a heavy saucepan. Add the coconut milk and cream of coconut. Heat on medium heat and stir until smooth and starts to boil. Stir until it thickens, about 5 - 7 minutes. Keep stirring so that it does not stick to pan.
- Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut. Stir to combine. Let this cool completely. (It will start to look like the inside of a mounds bars).
- Take about a half cup of the topping and stuff it into the middle of the cake (the hole). Fill it to the rim and flatten off with a table knife.
- Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side. Spread smoothly along the side of cake.
- Take cake and put it in the refrigerator until the frosting firms up just like the candy bar. This will take about 30 minutes or so.
- After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake. Place back in the refrigerator for about 30 to an hour.
- I know that this sounds like a lot of work, but this cake is truly decadent!
Nutrition Facts : Calories 712.5, Fat 38, SaturatedFat 21.5, Cholesterol 59.5, Sodium 563.2, Carbohydrate 87.6, Fiber 2.7, Sugar 68, Protein 5.6
Tips:
- Make sure all ingredients are at room temperature before beginning. This will help to ensure that the cake batter mixes evenly and that the cake bakes evenly.
- Use a box grater to grate the coconut. This will help to create a fine, even texture that will distribute evenly throughout the cake batter.
- Be careful not to overmix the cake batter. Overmixing can make the cake tough and dry.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry and crumbly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a three-hole cake pan, you can use a bundt pan or a regular cake pan. Just be sure to adjust the baking time accordingly.
Conclusion:
Three-hole Kahlua coconut cake is a delicious and impressive dessert that is perfect for any occasion. With its moist, tender crumb, rich coconut flavor, and decadent Kahlua glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this three-hole Kahlua coconut cake a try. You won't be disappointed!
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