Almond Cream Cake.

Almond Cream Cake

1/2 c. slivered or sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. active dry yeast
1/3 c. warm milk (105 - 115°F)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. all purpose flour
3/4 tsp. baking powder

In small bowl combine almonds, coconut, honey, 2 tablespoons melted butter and almond extract. Spread mixture in bottom of greased 9 inch round pan. Dissolve yeast in warm milk. In medium bowl cream sugar and 1/3 cup butter. Add eggs and vanilla; mix well. Lightly spoon flour into measuring cup. Level off. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour batter over almond mixture, in pan, and bake in preheated 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Cool completely.

FILLING:
1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant vanilla pudding

Combine all ingredients in large bowl. Beat with electric mixer on medium speed for 2 minutes. Let stand 5 minutes. Slice cooled cake into 2 layers. Remove top layer. Spread filling over bottom layer; replace top layer, almond side up. Chill 1 hour before serving.