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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Found it at Bath & Body Works, great candle, great recipe. Ingredients:
1/3 cup sour cream |
4 ounces cream cheese, softened |
2 cups granulated sugar |
3/4 cup canola oil |
1 cup fresh tangerine juice |
3 large eggs, beaten |
1/2 teaspoon almond extract |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons very fine tangerine zest |
1/3 cup canned crushed pineapple, well drained |
2/3 cup sweetened flaked coconut |
1 (8 ounce) package cream cheese, softened |
1/3 cup unsalted butter, softened |
1/4 teaspoon almond extract |
1/3 cup canned crushed pineapple, very well drained |
2 teaspoons very fine tangerine zest |
5 cups powdered sugar |
1 cup frozen non-dairy topping, thawed |
3 tablespoons sweetened flaked coconut |
14 cups sliced almonds |
1 fresh tangerine, peeled and sectioned |
1 mint sprig |
Directions:
1. Heat oven to 350 degrees.
2. Spray a 13x9x2-inche cake pan with non-stick cooking spray. Set aside.
3. In a large mixing bowl, beat together sour cream, cream cheese, and sugar on low speed until smooth.
4. Add oil, juice eggs and extract. Blend on low speed until combined.
5. In a large bowl, sift together the flour, soda, baking powder, and salt.
6. With mixer on low speed, gradually blend into first mixture. Beat on medium speed for 2 minutes. Stir in zest, pineapple and coconut. Pour into prepared pan.
7. Bake for 45-55 minutes or until center tests done with a tooth pick. Cool completely in a pan. Meanwhile, for frosting, in a large mixing bowl, blend cream cheese, butter and extract on low speed until smooth.
8. Blend in pineapple and zest. Gradually blend in powdered sugar until well mixed. Fold in whipped topping.
9. Chill for 30 minutes. Spread over cake. Chill for 1-2 bours before serving. Just before serving, garnish with coconut and almonds. Arrange tangerine sections on center of cake in a pinwheel fashion. Add the mint sprig in the center of pinwheel.
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