TOASTED ALMOND CAKE
I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.
Provided by Nancy Johnson
Categories Cakes
Time 40m
Number Of Ingredients 18
Steps:
- 1. Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
- 2. Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
- 3. Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
- 4. Cool completely before frosting.
- 5. Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
- 6. Take the chopped almonds, and shredded coconut and spread across the top of the cake.
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