“A cake with the flavor of macaroons. The recipe comes from Southern Living Christmas Cookbook.”
1hr 15mins

Ingredients Nutrition


  1. Beat 3/4 cup butter with mixer until it is creamy. Gradually beat in 1 cup sugar. Add eggs, beating well after each addition.
  2. Mix 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat after each addition. Stir in coconut extract and 1/2 teaspoon almond extract.
  3. Spoon half of the batter into a greased 9 inch pan.
  4. Combine well the coconut, condensed milk, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Spread over the batter in the pan. Spread remaining cake batter over the top of the filling.
  5. Mix almonds, 1/4 cup sugar, and 1/3 cup flour. Cut in 1/4 cup butter until the mixture is crumbly. Sprinkle topping over batter in the pan.
  6. Bake at 350º for 45 minutes or until a pick inserted in center comes out clean.
  7. Cool in pan on a wire rack and cut in squares when cool.

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