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1
Preheat oven to 350u00b0.
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2
Toast Coconut:
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3
Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
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4
Cake:
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5
Beat together sugar, oil, eggs, and coconut extract until well mixed.
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6
In a separate bowl, mix together buttermilk, baking powder, and baking soda.
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7
Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
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8
Gradually beat the flour mixture into the wet mixture until well mixed.
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9
Fold in the coconut and almonds.
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10
Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
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11
Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
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12
Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
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13
Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.
