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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A friend of mine from college sent me this recipe and I shared it in my monthly newsletter...it got great reviews from all who tried it. I think you'll enjoy it too! Ingredients:
1 bag yellow cake mix |
1 (4-oz.) box coconut creme instant pudding mix |
4 eggs |
1 c. sour cream |
3/4 c. water |
1/4 c. vegetable oil |
1/2 tsp. vanilla |
1/2 tsp. coconut extract |
1/2 c. sliced almonds |
1/3 c. flaked, sweetened coconut |
1/3 c. mini chocolate chips |
Directions:
1. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, water, oil, vanilla and coconut extract. Beat with an electric mixer on low speed for 30 seconds and on medium speed for two minutes until the batter is smooth. Fold in the almonds, coconut and chocolate chips. Pour the batter into a greased fluted tube pan and bake for 1 hour at 350° or until the cake tests done. Let the cake cool for 15 minutes on a rack before removing from the pan. Remove from the pan and let the cake cool completely on the rack.
2. If you're feeling naughty...top with vanilla ice cream and chocolate syrup while the cake is warm!
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