Coconut-Almond Toffee Cake

Coconut-almond Toffee Cake

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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


  • 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
  • 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).

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About Coconut-Almond Toffee Cake

Course/Dish: Cakes

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