Real Recipes From Real Home Cooks ®

coconut-almond toffee cake

(2 ratings)
Recipe by
Debra Schweikert
Springfield, VA

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).

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For coconut-almond toffee cake

  • 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

How To Make coconut-almond toffee cake

  • 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).

Categories & Tags for Coconut-Almond Toffee Cake:

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