1 pkg. 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

FILLING:

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

1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.

2. Combine cake mix, eggs, oil, water and almond extract, blend 2 minutes. Fold ginger and almonds into batter.

3. Pour into greased pan. Bake 50 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 25 minutes. Remove from pan and cool 2 hours.

4. Using a long serrated knife, slice cake horizontally into two layers, making the top layer 1/3 the height of cake, the bottom layer 2/3 the height. Remove top and set aside. Hollow out center of bottom cake, leaving a 3/4 inch border of cake on bottom and sides. Spoon filling into tunnel. Replace the top layer.

5. Ice cake with coconut icing.