Coconut Coffee Liqueur Cake Recipe -
Coconut Coffee Liqueur Cake Recipe
  • READY IN hrs

Coconut Coffee Liqueur Cake

Recipe by  

"Awesome cake if you like the flavors of coffee and coconut."

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Ingredients Edit and Save

Original recipe makes 1 - 4 layer cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Aug 07, 2003

I made this cake for a Christmas party and it was a huge hit! Many people asked for the recipe. I baked mine in a culinge pan, which when cake is baked, the middle is hollow for a filling. I placed the pudding filling in the middle of the top and bottom layer, instead of slicing each layer in half. I wanted to use my new pan, and it worked very well. Once the cake was sliced, you could see the pudding filling in the middle, and cake all the way around. The fresh whipped cream and colored sprinkles made a beautiful presentation! Thanks!

Jan 17, 2008

If I could give this recipe a MILLION, KAH-JILLION STARS, I would. Such a HIT. And I'm not the hugest Kahlúa fan in the world... but man, I tellya, this cake was DE-LI-CIOUS. Moist, light, sweet (but not too sweet!), decadent and best of all ~ ~ ~ the finished cake is so easy to put together, yet it LOOKS like you spent SO MUCH MORE time on it... Simple ingredients, fantastic looking cake. You CANNOT mess this one up, folks. I was blown away. Here are my MINOR side-notes: • I used round cake pans, flattening the round top off - splitting each finished cake into four "slices". Made for an impressive, tall cake. • Reduced the amount of water by about a tablespoon where I could to boost the Kahlúa by an equal amount, for a bit more kick. • I prefer toasted coconut to plain, added nice depth to the visual... just be careful not to char. I also garnished cake with chocolate-covered espresso beans. Yummy!! You can't go wrong with this recipe. It is FANNNN-TASTIC. Went over brilliantly at a party over Christmas and it's going to make a work party (Mexican-food themed) that much more fun!!


18 Ratings

Aug 29, 2002

A great recipe that is very easy to make. The cake ends up being just sweet enough abd sweetness can be adjusted by adding sugar to cream for frosting. The Kahlua and coconut complement the whipped cream well. A good recipe for potlucks and small parties. I highly recommend it.

Mar 15, 2007

This cake turned out great and my hubby loved it. I wouldn't make it with all the layers the next time, I would just do the two layers so that it wasn't so fussy to make. I added a stabilizer to the whipped cream so it stayed firm longer and it worked well.

Jul 10, 2011

This was fantastic. I added a little extra kahlua with the water to the cake. I will try next time with Bailey's Irish Cream instead of kahlua and toast the cocunut.

Apr 06, 2009

This recipe is awesome. I made one for a friend and was asked to make another for another party the following week. I sprinkled a little more coffee liqueur on each sponge layer as I was assembling the cake and also added a tiny amount of coffee liqueur to the cream before beating. The only problem I had was getting the coconut to stick to the sides of the frosted cake. Other wise it was a great success.

Dec 29, 2008

WOW to die for. Made it two layers and it was awesome

Apr 13, 2012

Easy to make. Let it soak for a couple of days before serving and it tastes just like Tiramisu without the hassle.


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 533 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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