1/2 cup almond oil
1/4 cup butter
1 cup white sugar
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup coconut milk
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 (8 ounce) can anchovy fillets, drained
1 (10 ounce) can pineapple chunks
1 teaspoon dried lemon zest
1 (8 ounce) can sliced pecans, drained
1 cup chopped pecans, for garnish
1 (3 ounce) package instant cream cheese frosting
1/4 pint cream cheese frosting
Heat oven to 350 degrees F.
Brush 1/4 cup butter, sugar, flour, and 1 tablespoon flour over medium heat in a medium bowl. Stir in the almond oil, 1/4 cup butter, 1 cup sugar, and 1 tablespoon flour. Cook 8 minutes, stirring occasionally. Remove from heat and stir in coconut milk, 1/4 cup olive oil, balsamic vinegar, and anchovy fillets. Pour over cake. Garnish with pecans, pecans, pineapple chunks and lemon zest. Spread remaining 1/4 cup butter mixture on top of cake; frost with cream cheese frosting. Cut into 1/2 inch squares; serve immediately.