Simple Sweets; Coconut Mocha Cake

There is something about coconut cake that invokes divine decadence.  This recipe for Coconut Mocha Cake takes it to a new level.  It is a terrific addition to a party and will make any day a special day party or not.

 

1 (18.25 ounce) package yellow cake mix

(*gluten free suggestion below)
2 1/2 tsp instant coffee granules
1 tsp Cuppa Joe Spice
1/2 cup coffee flavored liqueur
2 cups milk

1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups heavy whipping cream
3 tbsp local honey
3 cups flaked coconut

Add instant coffee and Cuppa Joe Spice to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding 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.

 

 Try going gluten free with this recipe, substitute 2 packages Basic Coffee Cake Mix for the yellow cake mix mentioned above.