BEST KENTUCKY BUTTER CRUNCH CAKE

INGREDIENTS:

2 sticks butter, room temperature

4 oz cream cheese, room temperature

1 Cup brown sugar

1 Cup white sugar

4 eggs, large

1 Tbs vanilla extract

3 Cups flour

1 Cup buttermilk

1/2 Tsp baking soda

1 Tsp baking powder

pinch of salt

1 stick butter, room temperature

1 Cup cream cheese, room temperature

3 Cups confectioners sugar

1 Tsp vanilla

3 Tbs milk or cream to thin, use more if needed

2 Cups toasted coconut

2 Cups chopped almonds

DIRECTIONS:

Preheat oven to 350 degrees.Grease and flour bundt pan or spray with nonstick cooking spray.

In a mixer, cream butter, cream cheese, and sugars 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 (see below).

Allow to cool 10 more minutes, and top with remaining glaze.

Serve with extra glaze after cutting.

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 toasted coconut (see below) and almonds into remaining glaze as the final topper.

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.