Coconut Coffee Liqueur Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 1/2 teaspoons instant coffee
• 1/4 cup tia maria, coffee liqueur
• 2 cups 1% low-fat milk
• 1 (5 ounce) package vanilla instant pudding mix
• 1/4 cup tia maria, coffee liqueur
• 1 1/2 cups heavy cream
• 3 tablespoons sugar
• 3 cups flaked coconut, toasted

Recipe

• 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. try to add the same amount of liqueur on each cake.
• 8 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 .
• 9 spread 1/3 of the pudding between each layer of cake as you assemble it.
• 10 whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.