Coconut Coffee Liqueur Cake

Coconut Coffee Liqueur Cake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    60

Indulge in a symphony of tropical and caffeinated bliss with this decadent Coconut Coffee Liqueur Cake. Layers of moist, coffee-infused cake are intertwined with a luscious vanilla-coffee pudding and crowned with a cloud of sweetened whipped cream and toasted coconut.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    64 g
  • Cholesterol
    45 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    13 g
  • Sodium
    533 mg
  • Sugar
    43 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C) or according to cake mix instructions. Grease and flour two 9-inch round cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, combine the yellow cake mix and instant coffee granules. Prepare the cake batter according to the package instructions. (5 minutes)

Image Step 03
03 Step

Recipe View 30 mins Divide the batter evenly between the prepared cake pans. Bake according to the package instructions, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Image Step 04
04 Step

Recipe View 1 hrs Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (1 hour)

Image Step 05
05 Step

Recipe View 10 mins Once the cakes are completely cooled, use a large serrated knife to carefully split each layer horizontally, creating four even layers. (10 minutes)

Image Step 06
06 Step

Recipe View 5 mins Evenly sprinkle 1/4 cup of the coffee liqueur over each of the four cake layers, allowing the liqueur to soak into the cake. (5 minutes)

Image Step 07
07 Step

Recipe View 5 mins In a separate bowl, prepare the instant vanilla pudding according to the package directions, substituting a portion of the milk with the remaining 1/4 cup of coffee liqueur for extra flavor. (5 minutes)

Image Step 08
08 Step

Recipe View 10 mins Spread one-third of the prepared pudding evenly between each layer of cake as you assemble the cake. (10 minutes)

Image Step 09
09 Step

Recipe View 10 mins In a chilled bowl, whip the heavy cream with the white sugar until stiff peaks form. (7-10 minutes)

Image Step 10
10 Step

Recipe View 10 mins Generously frost the top and sides of the assembled cake with the whipped cream. (10 minutes)

Image Step 11
11 Step

Recipe View 5 mins Toast the flaked coconut in a dry skillet over medium heat, stirring constantly, until golden brown. (5 minutes)

Image Step 12
12 Step

Recipe View 30 mins Sprinkle the toasted coconut evenly over the frosted cake. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)

For an even more intense coffee flavor, use coffee instead of milk in the cake batter and pudding preparation.
Toast the coconut for a richer flavor and a more appealing texture.
Feel free to substitute almond extract for vanilla in the pudding for a unique twist.
Garnish with chocolate-covered coffee beans or a dusting of cocoa powder for an elegant presentation.

Ken Macejkovic

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 20 Ratings)
Total Reviews: (4)
  • Savanna Collins

    I added a layer of chocolate ganache under the whipped cream and it was amazing!

  • Tomas Stracke

    Easy to follow instructions and delicious results. A great cake for coffee lovers.

  • Lucius Lang

    I followed the recipe exactly and it turned out perfectly. Will definitely make again!

  • Antonietta Dickens

    This cake was a huge hit! The coffee liqueur really made it special.

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