Coconut-Almond Toffee Cake

Coconut-almond Toffee Cake Recipe

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Debra Schweikert


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 votes

20 Min
45 Min


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yellow cake mix with pudding
large eggs
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
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).

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About Coconut-Almond Toffee Cake

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

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