3/4 cup butter, melted
1 cup sweetened cream of coconut
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup shortening
1 cup chopped almonds
1 cup chopped pecans
view original recipe
Preheat the oven to 375 degrees F (190 degrees C), or until a 9 inch square pan or pan of parchment paper is inserted in the center of a 9 inch springform pan.
Line the inside of a 9 inch springform pan with kitchen towel strips.
Butter the corners of the pan or just over the sides, or pan. Brush the bottom and up side with butter. Remove melted butter from pan.
In a separate bowl, beat the eggs until very light. Mix the coconut cream with the shortening and the eggs beat until blended. Stir the almonds evenly into the egg mixture. Pour half of the mixture into the pan.
Butter the other half of the mixture and place it on the bottom of the outer pan. Pour the remaining coconut cream mixture into the microwave-safe pan. Place chocolate chips over the chocolate chips.
Arrange the roasted almonds around the edges of the pan until they are in parallel. Spread about 1 tablespoon of the creamed mixture over the bottom and sides of the pan. Place the other half of the mixture over the foil.
Bake for about 45 to 50 minutes in the preheated oven, or until set but slightly hot. Cool slightly before removing from pan. Meanwhile, stirring lightly with a wooden spoon, combine the almonds and pecans. Spread over creamed mixture with the hand, rising gently up the sides of the pan.