HOW TO MAKE IT :
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray.
- Sprinkle the coconut on the bottom of the pan followed y the almonds.
- Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water)
- Pour the batter evenly over the coconut and almonds in the pan. Don’t stir.
- Using a hand mixer cream together the cream cheese, softened butter and almond extract.
- Gradually add the powdered sugar. Beat until creamy about 1-2 minutes. Fold 1/2 cup coconut by hand.
- Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter keeping it within 1 inch of the edge of the pan. Don’t mix-in fully.
- Sprinkle the top of the cake batter with chocolate chips.
- Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
- Cool to room temperature, cut into squares and serve.
Nutrition
Serving: 1piece | Calories: 270kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 158mg | Fiber: 3g | Sugar: 24g | Vitamin A: 187IU | Calcium: 25mg | Iron: 1mg
