3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin
Preheat oven to 350 degrees.
Grease and Flour bundt pan or spray with nonstick cooking spray.
In a mixer, cream butter, sugar, and cream cheese until light and fluffy.
Add eggs one at a time, beat about 30 seconds between each egg.
In a separate bowl mix flour, baking soda, baking powder, and salt.
Add flour in batches to mixer with the butter/sugar ingredients alternating with buttermilk, end with flour.
Beat about 30 seconds on low between each addition.
With a spoon mix mixture to incorporate any remaining flour.
Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.
Allow to cool 10 minutes, top with remaining glaze.
Serve with extra glaze after cutting.
To Prepare Glaze:
Mix butter and cream cheese in a mixer until light and fluffy,
Add powdered sugar and vanilla.
Thin with milk or cream about 3 tablespoons or more if needed.
Microwave glaze for about 15 seconds.
Reserve 1 cup of glaze for first topping on cake.
Fold in coconut and almonds into remaining glaze.
To Toast Coconut:
Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.