Ingredients for Frangelico Coconut Cake
- 1/2 cup Franglico liqueur
- Yellow Cake Mix
- 1/4 cup powdered sugar
- 3 large eggs
- 1/2 cup water
- 1 teaspoon almond extract
- Heavy Cream
- Frosting
- Shredded Coconut
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How to Make Frangelico Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1/2 cup Franglico liqueur, 3 large eggs, 1/2 cup water, and 1 teaspoon almond extract. Beat with an electric mixer on medium speed for 2 minutes.
- Pour batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the coconut whipped cream: In a chilled bowl, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1/2 cup sweetened shredded coconut with an electric mixer until stiff peaks form.
- Once cakes are completely cool, carefully slice each layer horizontally to create four thinner layers.
- Place one cake layer on a serving plate. Spread a generous layer of coconut whipped cream over the top.
- Repeat with remaining cake layers and whipped cream, ending with a cake layer on top.
- Frost the entire cake with your choice of frosting (e.g., buttercream, cream cheese frosting) or a Franglico-infused frosting.
- Sprinkle generously with sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
99g
Fat
33g
Carbs
14g
