Frosted Tangerine Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/3 cup sour cream
• 4 ounces cream cheese, softened
• 2 cups granulated sugar
• 3/4 cup canola oil
• 1 cup fresh tangerine juice
• 3 large eggs, beaten
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons very fine tangerine zest
• 1/3 cup canned crushed pineapple, well drained
• 2/3 cup sweetened flaked coconut
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup unsalted butter, softened
• 1/4 teaspoon almond extract
• 1/3 cup canned crushed pineapple, very well drained
• 2 teaspoons very fine tangerine zest
• 5 cups powdered sugar
• 1 cup frozen non-dairy topping, thawed
• 3 tablespoons sweetened flaked coconut
• 14 cups sliced almonds
• 1 fresh tangerine, peeled and sectioned
• 1 mint sprig

Recipe

• 1 heat oven to 350 degrees.
• 2 spray a 13x9x2-inche cake pan with non-stick cooking spray. set aside.
• 3 in a large mixing bowl, beat together sour cream, cream cheese, and sugar on low speed until smooth.
• 4 add oil, juice eggs and extract. blend on low speed until combined.
• 5 in a large bowl, sift together the flour, soda, baking powder, and salt.
• 6 with mixer on low speed, gradually blend into first mixture. beat on medium speed for 2 minutes. stir in zest, pineapple and coconut. pour into prepared pan.
• 7 bake for 45-55 minutes or until center tests done with a tooth pick. cool completely in a pan. meanwhile, for frosting, in a large mixing bowl, blend cream cheese, butter and extract on low speed until smooth.
• 8 blend in pineapple and zest. gradually blend in powdered sugar until well mixed. fold in whipped topping.
• 9 chill for 30 minutes. spread over cake. chill for 1-2 bours before serving. just before serving, garnish with coconut and almonds. arrange tangerine sections on center of cake in a pinwheel fashion. add the mint sprig in the center of pinwheel.