Coconut Kahlua Cake

Coconut Kahlua Cake


19 people made this

About this recipe: This is a great layer cake for birthdays and any other special occasion. A coffee flavoured sponge cake is sprinkled with Kahlua, then sandwiched together with vanilla Angel Delight, topped with sweetened whipped cream and coated with coconut.

Craig Lonsdale

Serves: 12 

  • 520g sponge cake mix
  • 2 1/2 teaspoons instant coffee granules
  • 300ml coffee flavoured liqueur, such as Kahlua, divided
  • 475ml milk
  • 140g instant vanilla dessert mix, such as Angel Delight
  • 375ml whipping cream
  • 3 tablespoons caster sugar
  • 225g desiccated coconut

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Add coffee granules to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 23cm round cake tins. Bake according to instructions on package. Allow to cool.
  2. With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 4 tablespoons the coffee liqueur on each of the 4 layers.
  3. Make the instant dessert according to package instructions, but add the remaining coffee liqueur. Spread 1/3 of vanilla dessert 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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