Frangelico Coconut Cake

Recipe by Ina Pickle

Coconut cake with hazelnut and coconut cream!! Heavenly cake! From the Frangelico website.

Top Review by Chef*Lee

Yummy!!!!! This is so good!!! The creamy hazelnut flavor of the Frangelico really comes through. I iced the cake with the Frangelico Frosting too (recipe#306967) and it tasted so good with the coconut. Thanks for the recipe!!!!!

Ingredients Nutrition

  • 14 cup Frangelico
  • 1 (18 ounce) package yellow cake mix
  • 2 tablespoons sugar
  • 2 eggs
  • 23 cup water
  • 12 teaspoon almond extract
  • 1 cup heavy cream
  • frosting, of your choice (or use Frangelico Frosting (Frangelico Frosting)
  • shredded coconut, to sprinkle on top


  1. Preheat oven to 350 degrees F.
  2. Combine Frangelico, cake mix, eggs, water, and almond extract.
  3. Pour batter into two prepared 8 inch cake pans.
  4. Bake for 25 - 30 minutes.
  5. Turn onto a cooling rack.
  6. Beat cream with the sugar until stiff.
  7. Split the cake layers in half.
  8. Spread with whipped cream and stack on a serving plate.
  9. Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
  10. Sprinkle with coconut.

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