Ingredients

1 box (18.25 ounces) lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons lemon extract, divided
3 eggs
1/2 cup ground almonds
2 1/2 cups sweetened flaked coconut, very lightly toasted
1 can (16 ounces) lemon frosting
3 ounces sliced almonds, toasted

Instructions

Preheat oven to 350
degrees F.

Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1
tablespoon lemon extract and eggs in a 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 center of cakes comes out clean.
Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove
pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup
frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with
second cake layer. Frost top and sides of cake with remaining frosting. Press sliced
almonds around cake sides. Sprinkle top with remaining coconut.

Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut
on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown.