Kentucky Butter Crunch Cake

When I first read the recipe for this cake I knew that I had to try it! It's everything that I love! And it was a huge hit, the cake itself was so perfect and the topping was sweet and crunchy and just perfect! This recipe was slightly adapted from Creole Contessa.

Cake:
3 cups flour
2 stick butter (room temperature)
4oz cream cheese (room temperature)
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Topping:
1 stick butter (room temperature)
8 oz cream cheese (room temperature)
3 cup powdered sugar
2 cups sweetened coconut
2 cups sliced almonds
1 tsp vanilla extract
milk as needed

Heat oven to 350. Grease and flour a pound cake pan.  In a stand mixer cream the butter, sugars and cream cheese until light and fluffy. Add the eggs one at a time until each is fully combined. Add the vanilla extract.  In a separate bowl mix together the flour, baking soda, baking powder and salt. Alternate adding the flour mixture then the buttermilk to the butter mixture starting and ending with the flour. Pour into the cake pan and bake for 1 hour.  While cake is baking mix together the butter and cream cheese until light and fluffy. Mix in the powdered sugar and vanilla extract. Thin out with 3-4 tablespoons of milk. Microwave the glaze for 15 seconds. Remove 1 cup of glaze and set to the side. Fold in the coconut and sliced almonds to the remaining glaze. Remove the cake from oven and let cool for 10 minutes then flip to remove from pan. Poke holes all over the cake and pour over the plain glaze. Cool for 10 minute the top with the coconut almond glaze and let cool.