Coconut-Almond Toffee Cake

Description

Source: Christmas With Southern Living 2003 - Southern Living

Simple cake mix becomes a thick, rich batter when laden with toffee bits, almonds, and coconut. Wait'll you taste the results.

Ingredients

• 1 (18.25-ounce) package yellow cake mix
• 4 large eggs
• 1 (8-ounce) carton sour cream
• 1/4 cup vegetable oil
• 1 teaspoon almond extract
• 1 (10-ounce) package almond toffee bits
• 1/2 cup chopped almonds
• 1/2 cup sweetened flaked coconut
• 1 cup sifted powdered sugar
• 3 tablespoons half-and-half
• 1/4 cup sweetened flaked coconut, toasted
• 1/4 cup sliced almonds, toasted

Directions

1. Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.
2. Fold in toffee bits, chopped almonds, and 1/2 cup coconut. (Batter will be thick)
3. Spoon batter into a greased and floured 12-cup Bundt pan.
4. Bake at 350° for 42 to 45 minutes or until a long wooden pick inserted in center comes out clean.
5. Cool cake in pan on a wire rack 10 minutes; remove cake from pan, and place on wire rack.
6. Combine powdered sugar and half-and-half; drizzle over warm cake.
7. Sprinkle with toasted coconut and almonds.

Yield: 1 (10") cake