Coconut Coffee Liqueur Cake - cooking recipe

Ingredients

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 white sugar
3 cups flaked coconut, toasted

Preparation

Make cake mix according to instructions on package.
Add the instant coffee and mix well.
Pour the batter into 2 greased and floured 9 inch cake pans.
Bake according to instructions on package.
Place on wire rack to cool completely.
With a large serrated knife, split each cake horizontally to make 4 layers.
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.
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 .
Spread 1/3 of the pudding between each layer of cake as you assemble it.
Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.