1 1/2 c. flaked coconut
1 c. almonds, chopped
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. plain yogurt
3/4 c. sugar
1/2 c. butter, melted
2 lg. eggs
1/2 tsp. almond extract

Heat oven to 350 degrees. Grease a 10-cup fluted tube pan. Spread coconut and almonds in jelly roll pan; bake 12 to 15 minutes, stirring twice. Let cool. Reserve 1/2 cup mixture for decoration.

Mix flour, baking soda and salt in large bowl. Put yogurt, sugar, melted butter, eggs and extract in bowl and whisk with fork until smooth. Stir into flour mixture until blended. Stir in 2 cups almond-coconut mixture. Spread in prepared pan. Bake 30 to 35 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.

To decorate, drizzle with chocolate and sprinkle with reserved 1/2 cup coconut- almond mixture. Will keep up to 5 days at room temperature.