KENTUCKY BUTTER CRUNCH CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees.
• Grease and Flour bundt pan or spray with nonstick cooking spray.
• In a mixer, cream butter, sugar, and cream cheese 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.
• Allow to cool 10 minutes, top with remaining glaze.
• Serve with extra glaze after cutting.
• To Prepare Glaze:
• 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 coconut and almonds into remaining glaze.
• To Toast Coconut:
• 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.
• NOTE:
• Make the cake one day before you intend on serving it.
• Allow the cake to cool about 20 minutes before adding the final crunch glaze topping.