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February 29, 2012 / E. M. Wynter

Coconut Cream Almond Coffee Cake

This was a fun, tasty and easy cake everyone who loves coconut will enjoy.

2 cups sugar
3/4 cup vegetable oil
4 eggs
1 tsp almond extract
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup flaked coconut
1 cup slivered almonds (1/4 cup reserved for interior of Bundt pan)

Grease one Bundt pan, sprinkle bottom with 1/4 cup of slivered almonds and set aside. Preheat oven to 325 degrees In a large mixing bowl, combine the sugar, oil, eggs and extracts.

Combine the flour, baking powder, baking soda and salt in a separate bowl.

Add flour mixture to sugar mixture alternately with the buttermilk stirring just until moistened. Fold in coconut and remaining slivered almonds. Do not over blend ingredients. It’s ok if some bumps remain in the batter.

Bake for 60-70 minutes or until a fork inserted comes out almost clean.
Cool completely in pan on wire rack. Remove after 2-3 hours.

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