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Aug 12, 2010

Lemon Almond Cake

Lemon Almond Cake

1 box(18.25 ounce) lemon cake mix

1 ¼ cup water

1/3 cup veg. oil

3 eggs

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.

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