Double Macaroon Coffee Cake

• 3/4 cup butter or margarine, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, divided
• 1 cup sour cream
• 1/2 teaspoon coconut extract
• 3/4 teaspoon almond extract, divided
• 2 cups flaked coconut
• 2/3 cup sweetened condensed milk
• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup slivered almonds, chopped
• 1/4 cup butter or margarine, cut into pieces

1. Beat 3/4 cup butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut extract and 1/2 teaspoon almond extract.
3. Spoon half of batter into a greased 9" square pan. Combine flaked coconut, sweetened condensed milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon almond extract; stir well. Spread over batter in pan. Spread remaining batter over coconut mixture.
4. Combine 1/3 cup flour, 1/4 cup sugar, and almonds. Cut 1/4 cup butter into flour mixture with a pastry blender until crumbly. Sprinkle mixture over batter. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, coconut, almond, flaked coconut, condensed milk, flour, sugar, slivered almonds, butter

Taken from www.myrecipes.com/recipe/double-macaroon-coffee-cake (may not work)