Makes: 8 servings
1 box lemon cake mix
11⁄4 cups water
1⁄3 cup vegetable oil
1⁄2cup ground almonds
21⁄2 cups sweetened flaked coconut, very lightly toasted
1 can (16-ounce) lemon frosting
3 ounces sliced almonds, toasted
Preheat oven to 350°F. Butter and flour two 8- or 9-inch round cake pans.
To toast shredded coconut and almonds, preheat oven to 350°F. Place coconut and almonds on baking sheet. Toast for 6 to 8 minutes or until coconut and almonds turn light brown.
Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes or until well blended. Stir in ground almonds and 1⁄2 cup coconut. Divide batter between prepared pans.
Bake for 30 minutes or until toothpick inserted into centers of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes from pans and cool completely.
Place a cake layer on serving platter. Spread 1⁄2 cup frosting over it. Top with second cake layer. Frost top and sides of cake. Press sliced almonds around sides. Sprinkle top with remaining 2 cups coconut.