1 pkg. Duncan Hines yellow cake mix
3 lg. eggs
1/3 c. oil
1 1/4 c. water
1 tsp. almond extract
1/2 c. crystalized ginger, coarsely chopped
3/4 c. slivered almonds, toasted and coarsely chopped (pecans may be substituted)

FILLING:

1/2 c. sour cream
3 tbsp. confectioners' sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. vanilla extract

COCONUT ICING:

1 Duncan Hines creamy vanilla frosting
1 tsp. fresh lemon juice
1 c. shredded coconut

Preheat oven to 350 degrees. Grease and flour a 10 inch bundt or tube pan. Combine cake mix, eggs, oil, water, and almond extract. Blend 2 minutes. Fold ginger and nuts into batter. Pour into greased pan. Bake 50 minutes or until toothpick inserted comes out clean. Cool in pan on rack 25 minutes. Remove from pan. Cool 2 hours. Using a long knife, slice cake horizontally into 2 layers, making 1/3 the height of cake. The bottom layer 2/3 the height. Remove top and set aside. Hollow out center of bottom of cake, leaving a 3/4 inch border of cake on bottom of sides. Spoon Filling into tunnel. Replace the top layer. Ice cake with Coconut Icing.

Filling: In large bowl, beat cream cheese until light and fluffy. Beat in sour cream, confectioners' sugar, and vanilla until smooth. Spoon filling into cake tunnel.

Coconut Icing: Combine vanilla frosting and lemon juice until well mixed. Spread on cake and sprinkle coconut over icing immediately.