Real Recipes From Real Home Cooks ®

coconut coffee liqueur cake

(2 ratings)
Recipe by
Baby Kato
Beautiful Shore Country, NB

This tasty cake is so easy to make. I love the simplicity of this recipe. The results will certainly please you; a lovely tall, moist cake, with a nice crumb is waiting to be enjoyed.... by ....You!

(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For coconut coffee liqueur cake

  • 1
    (18 1/4 ounce) package chocolate cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 1/3
    cup oil (or as called for by your cake mix)
  • 11/3
    cups water (or as called for by your cake mix)
  • 21/2
    teaspoons instant coffee
  • 1/4
    cup tia maria, coffee liqueur
  • 2
    cups 1% low-fat milk
  • 1
    (5 ounce) package vanilla instant pudding mix
  • 1/4
    cup tia maria, coffee liqueur
  • 11/2
    cups heavy cream
  • 3
    tablespoons white sugar
  • 3
    cups flaked coconut, toasted

How To Make coconut coffee liqueur cake

  • 1
    Make cake mix according to instructions on package.
  • 2
    Add the instant coffee and mix well.
  • 3
    Pour the batter into 2 greased and floured 9 inch cake pans.
  • 4
    Bake according to instructions on package.
  • 5
    Place on wire rack to cool completely.
  • 6
    With a large serrated knife, split each cake horizontally to make 4 layers.
  • 7
    Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside.
  • 8
    Try to add the same amount of liqueur on each cake.
  • 9
    Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
  • 10
    Spread 1/3 of the pudding between each layer of cake as you assemble it.
  • 11
    Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.

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