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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Coconut cake with hazelnut and coconut cream. Heavenly cake. Ingredients:
1/4 cup frangelico |
1 (18 ounce) package yellow cake mix |
2 tablespoons sugar |
2 eggs |
2/3 cup water |
1/2 teaspoon almond extract |
1 cup heavy cream |
frosting, of your choice (or use frangelico frosting (frangelico frosting) |
shredded coconut, to sprinkle on top |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine Frangelico, cake mix, eggs, water, and almond extract.
3. Pour batter into two prepared 8 inch cake pans.
4. Bake for 25 - 30 minutes.
5. Turn onto a cooling rack.
6. Beat cream with the sugar until stiff.
7. Split the cake layers in half.
8. Spread with whipped cream and stack on a serving plate.
9. Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
10. Sprinkle with coconut.
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