- 1/4 cup hazelnut liqueur (i.e. Frangelico)
- 1 package yellow cake mix
- 2 eggs
- 2/3 cup water
- 1/2 tsp almond extract
Preheat oven to 350 degrees. Combine liqueur, cake mix, eggs, water and almond extract. Pour batter into 2 greased and floured 8″ cake pans. Bake for 25 – 30 minutes. Cool 4 minutes. Turn onto cooling rack.
For the cream frosting:
- 3 cups heavy whipping cream
- 4 Tbsp sugar
- shredded coconut
Whip cream and sugar until stiff. Split cake layers in half horizontally and spread with whipped cream. Stack on serving plate and frost top and sides of cake with cream frosting. Sprinkle with coconut. OR, add desired amount of coconut to whipped cream mixture before frosting the middle and outside of cake. Toasting just enough coconut to sprinkle on top after completing the cake with frosting adds a nice visual touch too.
This would make a real pretty wedding cake if you were making your own and can be very easily decorated with edible flowers to make even more special.
I haven’t tried this one yet, so let me know if it’s any good and if you would make any changes to the recipe to make it better.