Coconut Coffee Liqueur Cake
Indulge in the tropical decadence of this Coconut Coffee Liqueur Cake, a moist and flavorful dessert that combines the rich creaminess of coconut milk with the bold, aromatic notes of coffee liqueur. Perfectly tender and delicately sweet, the cake features sweetened shredded coconut folded into the batter, creating a luscious texture in every bite. A hint of vanilla adds warmth, while a light dusting of powdered sugar completes this elegant treat. Quick to prep and baked to golden perfection in under an hour, this cake is ideal for any gathering or as a sophisticated after-dinner indulgence. Whether you're craving something unique or looking to impress your guests, this tropical-inspired liqueur cake is sure to become a new favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup canned coconut milk
- 0.25 cup coffee liqueur (e.g., Kahlúa)
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 0.25 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or standard cake pan. Lightly dust the pan with flour to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
In a separate bowl or measuring cup, combine the coconut milk, coffee liqueur, and vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk mixture. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 31.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
