“Found in Taste of Home magazine and so yummy if you like the taste of almonds and coconut as we do. I little bit of work but nice for those special occasions. The smell of this almond-glazed cake baking in the morning is sure to bring everyone to the table”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Place flour in small bowl.
  3. Cut in butter until crumbly.
  4. Gradually add ice water, tossing with a fork until dough holds together when pressed.
  5. On an ungreased baking sheet, press dough into a 10 inch circle.
  6. TOPPING:
  7. In large saucepan, bring water and butter to a rolling boil.
  8. Remove from heat; stir in extract.
  9. Add flour all at once and beat until blended.
  10. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball.
  11. Remove from heat, let stand 5 minutes.
  12. Add eggs, one at a time, beating well after each addition until smooth.
  13. Continue beating until mixture is smooth and shiny, spread over pastry.
  14. Bake 30-35 minutes or until lightly browned.
  15. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning.
  16. Remove from pan to wire rack to cool completely.
  17. GLAZE:
  18. In small bowl beat confectioners sugar, butter, milk and extract until smooth.
  19. Spread over top, sprinkle with coconut.

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