Ingredients:
2 egg whites
1/2 teaspoon almond extract
1/2 cup sugar
1/2 cup flaked coconut
1/4 cup flour
1 package devil’s food cake mix
1/3 cup oil
1 cup water
2 egg yolks
1 eggs
1 cup powdered sugar
4 teaspoons milk
1 teaspoon oil
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 350.
For macaroon, whip eggs whites and extract until frothy in a small mixer bowl.
Gradually add sugar and beat at hgih speed until peaks are slightly rounded.
Mix in coconut and flour.
For cake, combine cake mix, oil, water, yolks and egg in large mixing bowl.
Mix 2 minutes at medium speed.
Spread half of mix in greased and floured 10 inch tube pan.
spoon macarooon in a ring on top of batter.
Carefully cover with remaining batter.
Bake at 350 for 55-65 minutes or until toothpick is clean.
Cool in pan 25 minutes and invert on serving plate.
Blend remaining ingredients together for glaze until desired consistency.
Spoon over cooled cake.
Servings: 12-16
Time preparation: 10 min.
Time total: 65 min.