1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cake mix
1 cup coconut syrup
1 cup vegetable oil
6 tablespoons milk
1 1/2 tablespoons vanilla extract
1 egg
1 teaspoon lemon zest
1/2 teaspoon almond extract
1 teaspoon water
1/2 teaspoon lemon juice
1 cup chopped almonds
1/3 cup flaked coconut
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cream cake mix, coconut syrup, oil, milk, vanilla extract, egg, lemon zest, almond extract, water and lemon juice.
Beat cream pie filling to blend and place into pie crust.
Bake in preheated oven for 1 hour and 10 minutes, or until filling is golden brown. Sprinkle with chopped nuts. Hot water can be poured on top of pie while still warm.