1 box(18.25 ounce) lemon cake mix
1 ¼ cup water
1/3 cup veg. oil
½ cup ground almonds
2 ½ cups sweetend flaked coconut, very lightly toasted
1 can (16 ounce) lemon frosting
3 ounces sliced almonds, toasted
Preheat to 350. Butter & flour two 8 or 9 inch round cake pans.
Combine cake mix, water, oil, eggs in large bowl. Beat for 2 minutes. Stir in ground almonds and ½ cup coconut. Divide batter between pans.
Bake 30 minutes and cool for 15 minues. Invert cakes on cooling rack and let completely cool. Place 1 cake layer on serving platter. Spread ½ cup frosting over cake layer. Top with second cake layer. Frost top & sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining 2 cups coconut.
*For toasting- preheat to 350 & place almonds or coconut on baking sheet. Toast 6-8 minutes.