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