Ingredients for Coconut Coffee Liqueur Cake
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- 2 tablespoons instant coffee granules
- 1/4 cup Tia Maria liqueur
- 1% Low Fat Milk
- Vanilla Instant Pudding Mix
- Heavy Cream
- White Sugar
- Flaked Coconut
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How to Make Coconut Coffee Liqueur Cake
- Prepare your favorite boxed cake mix according to package directions.
- Add 2 tablespoons of instant coffee granules to the cake batter and mix thoroughly until well combined.
- Grease and flour two 9-inch round cake pans. Pour the batter evenly into both pans.
- Bake according to the cake mix package directions.
- Once baked, let the cakes cool completely in the pans before inverting them onto a wire rack.
- Carefully use a long serrated knife to split each cake layer horizontally, creating four even layers.
- Drizzle 1/4 cup of Tia Maria liqueur evenly over the cake layers. Set aside to allow the liqueur to absorb slightly.
- Prepare vanilla pudding according to package instructions.
- Spread 1/3 of the prepared pudding between each cake layer as you assemble the cake.
- Whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Frost the top and sides of the assembled cake with the whipped cream.
- Sprinkle generously with toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
163g
Fat
75g
Carbs
19g
