1 pkg yellow cake mix
3 large eggs
1/3 cup canola oil
1 1/4 cups water
1 tsp almond extract
1/2 cup crystalized ginger, chopped coarse
3/4 cup slivered almonds, toasted and chopped
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt* pan; set aside.
In large mixer bowl, combine the cake mix, eggs, canola oil, water, and extract. Blend mixture for 2 minutes; fold in the ginger and almonds.
Pour the batter into the prepared Bundt pan. Bake 50 minutes or until a a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 25 minutes. Remove from the pan and allow to cool completely on a wire rack.
When cake is completely cooled, use a long serrated knife and slice the cake horizontally into 2 layers; the bottom portion should be 2/3 of the cake, the top part only 1/3. Remove the top and set aside. Hollow out the bottom layer leaving about 3/4-inch on the sides and bottom. (Save the hollowed out cake in a baggie for another use such as a small trifle.) Make the following filling and spoon it into the "tunnel". Then replace the top layer.
1 pkg (8-oz) cream cheese, softened
1/2 cup sour cream
3 tbsp powdered sugar
1/2 tsp vanilla extract
In a large bowl beat the cream cheese until light and fluffy. Beat in the sour cream, powdered sugar, and vanilla extract until mixture is smooth.
1 tub creamy vanilla frosting
1 tbsp lemon juice
1 cup shredded coconut
Combine the frosting and lemon juice until smooth and blended. Spread on the cake and immediately sprinkle the coconut over the cake, pressing lightly into the frosting.
*A tube pan may be used.