Best Coconut Coffee Liqueur Cake Recipes
COCONUT COFFEE LIQUEUR CAKE
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!
Provided by Baby Kato
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Make cake mix according to instructions on package.
- Add the instant coffee and mix well.
- Pour the batter into 2 greased and floured 9 inch cake pans.
- Bake according to instructions on package.
- Place on wire rack to cool completely.
- With a large serrated knife, split each cake horizontally to make 4 layers.
- Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
- 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 .
- Spread 1/3 of the pudding between each layer of cake as you assemble it.
- Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
Nutrition Facts : Calories 521.4, Fat 31.4, SaturatedFat 15.1, Cholesterol 95.7, Sodium 620.4, Carbohydrate 57.5, Fiber 1.8, Sugar 40.9, Protein 6.8
COCONUT COFFEE LIQUEUR CAKE
Awesome cake if you like the flavors of coffee and coconut.
Provided by Craig Lonsdale
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 64 g, Cholesterol 44.9 mg, Fat 22.1 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 13 g, Sodium 532.9 mg, Sugar 43.2 g
COCONUT COFFEE LIQUEUR CAKE
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!
Provided by Baby Kato
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 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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