Los Angeles Lemon Almond Cake
1 box (18.25-ounce size) lemon cake mix
1 1/4 cup water
1/3 cup vegetable oil
1/2 cup ground almonds
2 1/2 cups sweetened flaked coconut, very lightly toasted
1 can (16-ounce size) lemon frosting
3 ounces sliced almonds, toasted
Preheat oven to 350 degrees. Butter and flour two 8 or 9-inch-round cake pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans.
Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean.
Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely.
Place 1 cake layer on serving platter. Spread 1/2 cup frosting over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut.
Note: When toasting shredded coconut, preheat oven to 350 degrees. Place coconut on baking sheet. Toast for 6-8 minutes, or until coconut turns light brown.
Pairs Well With
From Semi-Homemade Desserts, by Sandra Lee.