Toasted coconut is best coconut.
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
2 tsps vanilla
1/2 tsp almond extract
6 large eggs, beaten
1/2 cup buttermilk
1/2 cup coconut milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (7 oz) bag sweetened coconut flakes
Spread coconut flakes on a cookie sheet, and place in the oven while you preheat to 350 degrees. Watch carefully, and remove when nicely browned and toasted. Set aside.
Mix the butter, sugar, vanilla, almond extract, and eggs with a stand or hand mixer until well-combined. Switch to high power, and beat for 5 minutes.
Combine the buttermilk and coconut milk, then gently beat into the butter mixture.
Combine the flour, baking powder, and salt, then gradually beat into the wet ingredients. Mix in the toasted coconut.
Pour batter into a well-greased bundt pan, and bake at 350 degrees for 65-75 minutes, or until a toothpick comes out clean (enough).
Cool for 15 minutes in the pan, then dump onto a serving plate to cool fully.
Oh, wait! An easy glaze: Carefully whisk a tiny bit of lemon juice into lots of powdered sugar, and blend to desired consistency. Bonus points if you make the glaze thin and poke holes in the cake before drizzling.