Coconut-Almond Toffee Cake
By
Debra Schweikert
@Schweik
1
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).
Ingredients
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1yellow cake mix with pudding
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4large eggs
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1sour cream (8 oz)
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1/4 cvegetable oil
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1 tspalmond extract
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1 pkgalmond toffee bits (10 oz.)
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1/2 cchopped almonds
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1/2 csweetened flaked coconut
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1 csifted powdered sugar
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3 Tbsphalf-and-half
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1/4 csliced almonds, toasted
How to Make Coconut-Almond Toffee Cake
- Preheat oven to 350 degrees; grease and flour a 12" bundt pan.
- Beat first 5 ingredients at medium speed two minutes; fold in toffee bits, chopped almonds, and coconut (batter will be thick).
- Spoon into prepared pan and bake 42-45minutes or until tester comes out clean.
- Remove from oven and place on rack; cool for 10 minutes, then remove from pan and let cake cool on the rack.
- Combine the powdered sugar and half-and-half;drizzle over warm cake.
- Sprinkle with sliced almonds (can also add toasted coconut if you would like).
