Sprinkle 1/4 cup (50g) of the sugar in the pan, tilting the pan to help ensure that the sugar coats the bottom and sides. Sprinkle 1/4 cup toasted coconut in the bottom of the pan.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and remaining 2 cups (400g) of sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and almond extract.

Reduce the mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.

Transfer the cake to the prepared pan, spreading the batter evenly while taking care not to disturb the sugar and coconut coating. Tap the pan lightly on the counter a couple of times to disperse any air bubbles.

Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. 

Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto a wire rack, and allow it to cool completely.

Whisk together the confectioners’ sugar, butter, vanilla extract, almond extract, and 3 tablespoons of the cream. Add more cream, a small amount at a time, until the glaze reaches the desired consistency.

Spoon or pour the glaze over the top of the cooled cake, allowing it to drip down the sides.

Top with almonds and coconut.