Almond Coconut Cake



  • 1 - (3 ½-ounce) can flaked coconut (1 1/3 cups)
  • 1/2 - cup sliced almonds
  • 1 - (18 1/4- or 18 1/2-ounce) package white cake mix with "pudding in"
  • 1 - (15-ounce) can Coco Lopez® Cream of Coconut
  • 5 - eggs
  • 1/3 - cup vegetable oil
  • 1/4 - cup plus 1 tablespoon amaretto liqueur*


Preheat oven to 350°. Grease and lime with wax paper bottom only of 10-inch tube pan. Grease and flour wax paper. Combine ½ cup flaked coconut and almonds; sprinkle evenly over bottom of pan. In large mixer bowl, combine cake mix, 1 cup cream of coconut, eggs, oil and 1/4 cup amaretto. Beat on medium speed 2 minutes. Stir in remaining flaked coconut; pour into prepared pan. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool 20 minutes. Remove from pan; invert onto serving plate. Remove wax paper. In small bowl, combine remaining cream of coconut and remaining 1 tablespoon amaretto. SIowIy spoon over cake. Cool completely. Garnish as desired. Store covered at room temperature.

*Non-alcoholic variation: Omit amaretto. In cake batter, use ¼ cup water and 1 teaspoon almond extract instead of amaretto. In topping, add ¼ teaspoon almond extract to remaining cream of coconut. Proceed as above.