Coconut Coffee Liqueur Cake

Coconut Coffee Liqueur Cake

11 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Craig Lonsdale
Recipe by  Craig Lonsdale

“Awesome cake if you like the flavors of coffee and coconut.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 4 layer cake

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Directions

  1. Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

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Reviews (11)

Rate This Recipe
JLGSANDME
14

JLGSANDME

I made this cake for a Christmas party and it was a huge hit! Many people asked for the recipe. I baked mine in a culinge pan, which when cake is baked, the middle is hollow for a filling. I placed the pudding filling in the middle of the top and bottom layer, instead of slicing each layer in half. I wanted to use my new pan, and it worked very well. Once the cake was sliced, you could see the pudding filling in the middle, and cake all the way around. The fresh whipped cream and colored sprinkles made a beautiful presentation! Thanks!

trailmxSLC
11

trailmxSLC

If I could give this recipe a MILLION, KAH-JILLION STARS, I would. Such a HIT. And I'm not the hugest Kahlúa fan in the world... but man, I tellya, this cake was DE-LI-CIOUS. Moist, light, sweet (but not too sweet!), decadent and best of all ~ ~ ~ the finished cake is so easy to put together, yet it LOOKS like you spent SO MUCH MORE time on it... Simple ingredients, fantastic looking cake. You CANNOT mess this one up, folks. I was blown away. Here are my MINOR side-notes: • I used round cake pans, flattening the round top off - splitting each finished cake into four "slices". Made for an impressive, tall cake. • Reduced the amount of water by about a tablespoon where I could to boost the Kahlúa by an equal amount, for a bit more kick. • I prefer toasted coconut to plain, added nice depth to the visual... just be careful not to char. I also garnished cake with chocolate-covered espresso beans. Yummy!! You can't go wrong with this recipe. It is FANNNN-TASTIC. Went over brilliantly at a party over Christmas and it's going to make a work party (Mexican-food themed) that much more fun!!

TORRESJA
6

TORRESJA

A great recipe that is very easy to make. The cake ends up being just sweet enough abd sweetness can be adjusted by adding sugar to cream for frosting. The Kahlua and coconut complement the whipped cream well. A good recipe for potlucks and small parties. I highly recommend it.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 64 g
  • 21%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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