Coconut Kahlua Cake

    1 hour 30 min

    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.

    19 people made this

    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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    Reviews in English (15)


    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!  -  16 Dec 2000  (Review from Allrecipes US | Canada)


    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!!  -  17 Jan 2008  (Review from Allrecipes US | Canada)


    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.  -  23 Jan 2002  (Review from Allrecipes US | Canada)