Sunday, July 1, 2012

Coconut Almond Cream Cake

1 yellow cake mix
1/2 cup coconut
1/2 cup almond slivers
1 can coconut milk
1 can sweetened condensed milk
Preheat oven to 350 degrees.  Mix cake according to package directions.  In a bundt pan sprayed with non-stick spray sprinkle enough coconut and almonds to cover the bottom of the pan.  Pour remaining coconut and almonds into the cake batter.  Bake according to package timing.  Mix coconut milk and sweetened condensed milk.  Using a skewer or wooden spoon, poke holes into the cake while still warm and drizzle milk mixture over cake allowing to seep in.  Cool completely.

Comments:  You will have more than enough coconut milk/condensed milk.  I pour my leftover into 1/4 - 1/2 cup containers and freeze for later use.  This cake comes out moist and so good.  The combination of the coconut and almonds give it a wonderful texture.  The coconut I use is flaked not shredded and I find it in bulk at the health food store.  It has no added sugar so it only adds flavor and texture.
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