Lemon Almond Cake

This is a recipe from a dear friend Cat! She and I bake together all the time. We often collaborate on recipes.

1/2 c ground almonds
1 1/4 cup h20
3 oz. sliced, toasted almonds
1 box lemon cake mix by Betty Crocker - SuperMoist 18 oz size
1/3 cup veg oil
3 large eggs
2 1/2 cups sweetened flaked coconut ('lightly' toasted if you like)
1 can lemon frosting, I used "Betty Crocker Rich & Creamy"

Preheat the oven to 350F. Butter and flour two 9" cake pans (or smaller if you like your cake slices to have more depth). Combine water, oil, cake mix, and eggs in large bowl. Beat for 2 minutes until well blended. Stir in ground almonds and 1/2 c coconut.

Divide the batter between pans. Bake for 30 mins or until toothpick inserted into centers of cakes comes out perfectly clean. Cool cakes in pans for 20 minutes. Invert cakes onto cooling rack, and remove pans. Let the cakes cool completely.

Place one cake layer on a platter. Spread 1/2 c frosting over cake layer on platter. Top with your other cake layer. Frost top and sides of cake with remaining frosting.

Press sliced almonds into cake sides. Sprinkle top with remaining 2 c coconut. Easy as cake. Lol.

General

Recipes so far

Lemon Almond Cake