1/2 c. butter
1 c. sugar
2 eggs, well beaten
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

STREUSEL MIXTURE:

2 tbsp. butter, melted
1/2 c. firmly packed brown sugar
1 tbsp. flour
1/2 c. chopped nuts
1/2 c. coconut

Cream butter and sugar; add eggs and cream well. Add buttermilk and extracts. Sift together flour, baking powder, soda, and salt. Add to creamed mixture and stir until smooth. Grease and flour 2 round pans, 8 inches in diameter. Spoon of the batter into each of the pans. Combine streusel ingredients and sprinkle 1/4 of the streusel over the batter in each of the pans. Spoon 1/4 the remaining coffee cake batter equally over the streusel in each of the pans; top each of the coffee cakes with an equal amount of the remaining streusel mixture. Bake in 350 degree oven for 25 to 30 minutes.