Coconut-almond Toffee Cake Recipe

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Coconut-Almond Toffee Cake

Debra Schweikert

By
@Schweik

I love anything with coconut. This recipe is a keeper! Yes, it is loaded with calories, so it is not something you would eat every day. I use ingredients I have on hand--so while it remain high calorie, light sour cream, egg beaters, and fat-free half and half have all been used without hurting the recipes (egg beaters changes the texture a little, but not the flavor).


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Comments:

Serves:

12

Prep:

20 Min

Cook:

45 Min

Ingredients

1
yellow cake mix with pudding
4
large eggs
1
sour cream (8 oz)
1/4 c
vegetable oil
1 tsp
almond extract
1 pkg
almond toffee bits (10 oz.)
1/2 c
chopped almonds
1/2 c
sweetened flaked coconut
1 c
sifted powdered sugar
3 Tbsp
half-and-half
1/4 c
sliced almonds, toasted

Directions Step-By-Step

1
Preheat oven to 350 degrees; grease and flour a 12" bundt pan.
2
Beat first 5 ingredients at medium speed two minutes; fold in toffee bits, chopped almonds, and coconut (batter will be thick).
3
Spoon into prepared pan and bake 42-45minutes or until tester comes out clean.
4
Remove from oven and place on rack; cool for 10 minutes, then remove from pan and let cake cool on the rack.
5
Combine the powdered sugar and half-and-half;drizzle over warm cake.
6
Sprinkle with sliced almonds (can also add toasted coconut if you would like).

About this Recipe

Course/Dish: Cakes
Hashtags: #coconut, #almonds, #toffee