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Coconut Sour Cream Cake with Amaretto Glaze

In the sticky tradition of Latin American cakes drizzled with a creamy glaze, this good phony is fast out of the box, ultra-moist and satisfying with a cup of coffee. The glaze is topped with a crunchy thatch of toasted coconut and toasted almonds. Perfect for book club or block party.

1 cup plus 1/4 cup sour cream
3/4 cup plus 1/4 cup coconut cream, preferably Coco Lopez
3 large eggs
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
1 18.25 ounce box white cake mix
3 tablespoons plus 2 tablespoons Amaretto
1 cup flaked, sweetened coconut, toasted
1 cup slivered unblanched almonds, toasted

Preheat oven to 350 degrees. Butter 13-by-9-by-2-inch baking pan. Dust pan with flour.

With a mixer, combine 1 cup of the sour cream, 3/4 cup of the cream of coconut, eggs, vegetable oil, 3 tablespoons Amaretto and fresh lemon juice in large bowl. Add white cake mix and beat two minutes until smooth. Transfer batter to prepared pan.

Bake cake until top is golden brown and tester inserted into center comes out clean, 30 to 35 minutes.

Meanwhile, blend remaining 1/4 cup sour cream, 2 tablespoons Amaretto and remaining 1/4 cup cream of coconut in a small bowl. Spread over warm cake. Return cake to oven, bake 5 minutes longer. Sprinkle toasted coconut and almonds over top. Place pan on rack and cool. Makes 10 to 12 servings.

Adapted from Bon Appetit

Thursday, July 05, 2001

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