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Almond-Coconut Bundt

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READ REVIEWS (4)

1 hr 15 mins total
30 mins prep

Recipe Filed Under
Chocolate, Dairy, Nut, American, Baking, Dessert, Cake, Winter, Entertaining

Provided By: Woman's Day

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Ingredients

Serves:

11/2 cups (6 oz) sliced natural almonds

11/4 cups sweetened flaked coconut

1 tub (8 oz) reduced-fat sour cream

3/4 cup sugar

1 stick (1/2 cup) butter, melted

2 large eggs

1 tsp almond extract

1 tsp baking soda

1/2 tsp vanilla extract

1/2 tsp salt

11/2 cups all-purpose flour

3 oz dark or bittersweet chocolate, grated on large holes of a box grater

Glaze

3 oz dark or bittersweet chocolate

stick butter

1/2 Tbsp light corn syrup

Directions

Heat oven to 350°F. Coat a 10-cup bundt pan with nonstick spray. Have ready a rimmed baking sheet.

Spread almonds at one end of baking sheet, coconut on the other. Bake 8 to 12 minutes, stirring twice, until toasted. Cool; reserve 1/2 cup almonds for decoration. Finely chop remaining almonds.

Meanwhile, in a large bowl, whisk sour cream, sugar, butter, eggs, almond extract, baking soda, vanilla and salt until smooth. Stir in flour just until blended. Stir in coconut, chopped almonds and grated chocolate. Spread in bundt pan.

Bake 30 to 35 minutes until a wooden pick inserted near center of cake comes out clean. Cool in pan on a wire rack 20 minutes before inverting cake on rack to cool completely.

Glaze: Melt chocolate and butter; stir in corn syrup. Let cool until thick enough to spoon over top of cake. Sprinkle with reserved almond slices.

Planning Tip: Can be made up to 5 days ahead. Store covered at room temperature.