Ingredients
- Crunch Topping:
- 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
Preparation
Step 1
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.
Add vanilla.
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.