Coconut Coffee Liqueur Cake

Recipe View 5 mins Preheat oven to 350°F (175°C) or according to cake mix instructions. Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View 5 mins In a large bowl, combine the yellow cake mix and instant coffee granules. Prepare the cake batter according to the package instructions. (5 minutes)

Recipe View 30 mins Divide the batter evenly between the prepared cake pans. Bake according to the package instructions, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Recipe View 1 hrs Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (1 hour)

Recipe View 10 mins Once the cakes are completely cooled, use a large serrated knife to carefully split each layer horizontally, creating four even layers. (10 minutes)

Recipe View 5 mins Evenly sprinkle 1/4 cup of the coffee liqueur over each of the four cake layers, allowing the liqueur to soak into the cake. (5 minutes)

Recipe View 5 mins In a separate bowl, prepare the instant vanilla pudding according to the package directions, substituting a portion of the milk with the remaining 1/4 cup of coffee liqueur for extra flavor. (5 minutes)

Recipe View 10 mins Spread one-third of the prepared pudding evenly between each layer of cake as you assemble the cake. (10 minutes)

Recipe View 10 mins In a chilled bowl, whip the heavy cream with the white sugar until stiff peaks form. (7-10 minutes)

Recipe View 10 mins Generously frost the top and sides of the assembled cake with the whipped cream. (10 minutes)

Recipe View 5 mins Toast the flaked coconut in a dry skillet over medium heat, stirring constantly, until golden brown. (5 minutes)

Recipe View 30 mins Sprinkle the toasted coconut evenly over the frosted cake. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. (30 minutes)