Wednesday, 25 April 2012

Coconut Strawberry Almond Cake w/ Cream Cheese Frosting

Yes....Ive done it again. I have made a cake that I could sit down and eat all by myself and not tell a soul!
This is a semi homemade and is well worth the extras!

1 Box of Coconut Duncan Hines Cake Mix ( only box cake I use)
2 Tbs AP Flour
2 Tbs Sugar
1 tsp Baking Soda

Mix Well

4 Eggs
3/4 C. Veg oil or Apple Sauce ( I used oil because I didn't have Applesauce, but will next time)
1/4 C. Water
1/2 t. Almond Extract
1/2 t. Coconut Extract
1/2 t. Vanilla Extract

Mix well for about 3 minutes

Fold in the following

1 C. Shredded Sweetened Coconut ( place in food processor for about half a minute)
3/4 C pureed fresh Strawberries
1 C. chopped fresh Strawberries
1/2 C. Finely Chopped Almonds ( or you can use pecans)

Blend well.

This will make 2 very thick 8x2 round pans, or better to use 9x3 round.

Bake at 375 degree oven for 45 mins. I always check after 30 mins.

Cake will get a nice golden brown, but will not be tough.

I topped with a classic cream cheese frosting and toasted coconut. I didn't completely ice mine, I wanted to taste more of the cake then frosting. Worked out great! Keep in fridge and serve chilled!