2 c. flaked coconut
1/2 c. chopped almonds
1 c. sugar
1/2 c. butter, softened
8 oz. sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. almond extract
2 eggs
1/4 c. powdered sugar
1 tsp. milk

Heat oven to 350 degrees. Grease 10 inch bundt pan. Sprinkle coconut and almonds in single layer in 13 x 9 pan; bake 15 minutes or until lightly toasted, stirring occasionally. Set aside.

In large bowl, mix sugar and butter at medium speed until light and fluffy. Add sour cream, flour, baking powder, soda, extract, and eggs; beat at low speed until well blended, about 4 minutes more at medium speed.

Set aside 1/3 cup coconut mixture, stir remaining into batter, spoon into pan. Bake 50 minutes to 1 hour, until toothpick inserted in center comes out clean. Cool completely.

Mix powdered sugar and milk. Drizzle over cake and sprinkle with reserved topping. 16 servings.