Best 3 Coconut Coffee Liqueur Cake Recipes

COCONUT COFFEE LIQUEUR CAKE

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.

COCONUT COFFEE LIQUEUR CAKE

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.

LIQUEUR CAKES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
• Split open vanilla bean and scrape seeds into cream.
• Drop pod into cream and heat until scalding. Let cool.
• Whisk together the eggs, sugar and salt until well blended.
• Sift the flour and baking powder together.
• Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
• Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
• Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
• While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
• Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
• Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
• Remove from heat and let cool for about 5 minutes.
• Stir in liqueur.
• After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
• Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
• Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
• Let cool until the cakes have absorbed the syrup.
• Remove from pans.
• Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.