Coconut-Almond Toffee Cake

Name: Coconut-Almond Toffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
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

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By Debra Schweikert
@Schweik

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).

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

45 Min

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
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How to Make Coconut-Almond Toffee Cake

Step-by-Step

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).