Erla’s January & March Re-do — Coconut Coffee Cupcakes

Cupcakes made for Ruth’s Surprise Party!!


  • 1 (18.25 ounce) package yellow cake mix
  • 2 1/2 teaspoons instant coffee granules
  • 1/2 cup coffee flavored liqueur — I used Bailey’s Flavored Coffee Creamer
  • 2 cups milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups heavy whipping cream — I did not use
  • 3 tablespoons white sugar
  • 3 cups flaked coconut


  1. Add instant coffee 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.
    1. I made cupcakes instead
  2. With a large serrated knife, split each layer horizontally to make 4 layers.
    1. Again, this does not apply…again, I made cupcakes 🙂
  3. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
    1. Again, skipped this step 🙂
  4. Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur.
    1. Here is where I made a mistake.  I used the coffee creamer that is lactose free instead of milk in the pudding…..however, because it was lactose free, the pudding did not set…, I mixed this mixture with some butter cream frosting that I had already made and thickened the mixture.
  5. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form.
    1. I took some of the filling and filled the cupcakes and then frosted with the same mixture.
  6. Spread on top and sides of (cup)cakes. Sprinkle with coconut.

Stuffed Cupcakes!

Original recipe from

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