Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like – stop. It’s done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
Beat together sugar, oil, eggs, and coconut extract until well mixed.
In a separate bowl, mix together buttermilk, baking powder, and baking soda.
Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
Gradually beat the flour mixture into the wet mixture until well mixed.
Fold in the coconut and almonds.
Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.