Three Hole Kahlua Coconut Cake By Nor

Nor Mac


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 votes

9 snack size pieces
10 Min
25 Min


  • 1 1/2 c
  • 1 c
  • 1/3 c
    cocoa powder ( i used ghirardelli)
  • 1/2 tsp
  • 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

  • 8 oz
    cream cheese softened
  • 1/2 c
    butter softened
  • 2-3 Tbsp
    kahlua (optional)
  • 1 1/2 c
    powdered sugar
  • 1/2 c
    toasted coconut

How to Make Three Hole Kahlua Coconut Cake By Nor


  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.

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