Kahlua Crunch Coconut Cake

• 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

1. Preheat oven to 350u0b0F
2. Coat the inside of a Bundt pan well with cooking spray.
3. Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
4. Sprinkle in the bottom of the pan.
5. Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
6. Beat on low speed with electric mixer for about 30 seconds.
7. Scrape sides of bowl and beat on medium speed for 2 minutes.
8. Scrape bowl occasionally.
9. Stir in coconut and pour batter into prepared pan.
10. Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
11. Cool completely.

semisweet chocolate chips, pecan pieces, yellow cake, kahlua, egg, egg substitute, coconut

Taken from www.food.com/recipe/kahlua-crunch-coconut-cake-161243 (may not work)