Toasted Coconut Cake

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  • 1 1/2 cups sweetened flaked coconut
  • 1 cup slivered almonds, coarsely chopped
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unflavored yogurt
  • 3/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 teaspoon vanilla extract



Preheat oven to 350°F.

Prepare Cake: Toast coconut and almonds in oven for 12 to 15 minutes, stirring occasionally until lightly browned. Cool completely on wire rack. Reserve 1/4 cup for garnish.

Grease 10-cup Bundt pan. Combine flour, baking soda and salt in large bowl. Combine yogurt, sugar, butter, eggs, TABASCO® Green Sauce and vanilla in medium bowl, until smooth. Stir mixture into dry ingredients just until blended. Stir in remaining coconut mixture until just blended.

Spread batter into prepared pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Remove to wire rack; cool 10 minutes. Remove from pan.

Prepare Icing: Stir confectioners' sugar, TABASCO® Green Sauce and milk in small bowl until smooth. Drizzle icing on cake and sprinkle with reserved coconut mixture.

Makes 12 servings.

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