Preparation time: 15 minutes
Cook time: 60-65 minutes
2 sticks butter, room temperature
4 oz cream cheese, room temperature
1 Cup brown sugar
1 Cup white sugar
4 eggs, large
1 Tbs vanilla extract
3 Cups flour
1 Cup buttermilk
1/2 Tsp baking soda
1 Tsp baking powder
pinch of salt
1 stick butter, room temperature
1 Cup cream cheese, room temperature
3 Cups confectioners sugar
1 Tsp vanilla
3 Tbs milk or cream to thin, use more if needed
2 Cups toasted coconut
2 Cups chopped almonds
Preheat oven to 350 degrees.
Grease and flour bundt pan or spray with nonstick cooking spray.
In a mixer, cream butter, cream cheese, and sugars 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 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 (see below).
Allow to cool 10 more minutes, and top with remaining glaze.
Serve with extra glaze after cutting.
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 toasted coconut (see below) and almonds into remaining glaze as the final topper.
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.