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 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 STREUSEL COFFEE CAKE
This is a dandy cake just right for serving with coffee or even for dessert. There's a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.
Provided by evelynathens
Categories Breads
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Butter and flour an 8-inch square or round baking pan (a bundt pan also works well).
- Preheat oven to 350°F.
- For the streusel: In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant. Be careful not to burn. Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan. Reserve other half.
- For the cake: In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest. Set aside.
- In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula. Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
- Add flour, alternately with wet ingredients (egg, etc.) until blended through. You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
- Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture. Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
- Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Allow to cool 20 minutes before removing from pan.
Nutrition Facts : Calories 489, Fat 24.9, SaturatedFat 13.2, Cholesterol 98.5, Sodium 457.6, Carbohydrate 62.4, Fiber 2.3, Sugar 39.7, Protein 7
COCONUT COFFEE LIQUEUR CAKE
Awesome cake if you like the flavors of coffee and coconut.
Provided by Craig Lonsdale
Categories Coffee Liqueur Desserts
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
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