coconut-almond toffee cake
(2 RATINGS)
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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prep time
20 Min
cook time
45 Min
method
---
yield
12 serving(s)
Ingredients
- 1 - yellow cake mix with pudding
- 4 - large eggs
- 1 - sour cream (8 oz)
- 1/4 cup vegetable oil
- 1 teaspoon almond extract
- 1 package almond toffee bits (10 oz.)
- 1/2 cup chopped almonds
- 1/2 cup sweetened flaked coconut
- 1 cup sifted powdered sugar
- 3 tablespoons half-and-half
- 1/4 cup sliced almonds, toasted
How To Make coconut-almond toffee cake
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Step 1Preheat oven to 350 degrees; grease and flour a 12" bundt pan.
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Step 2Beat first 5 ingredients at medium speed two minutes; fold in toffee bits, chopped almonds, and coconut (batter will be thick).
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Step 3Spoon into prepared pan and bake 42-45minutes or until tester comes out clean.
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Step 4Remove from oven and place on rack; cool for 10 minutes, then remove from pan and let cake cool on the rack.
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Step 5Combine the powdered sugar and half-and-half;drizzle over warm cake.
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Step 6Sprinkle with sliced almonds (can also add toasted coconut if you would like).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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