Macaroon Coffee Cake

• 34 cup butter, softened
• 1 14 cups sugar, divided
• 2 large eggs
• 2 13 cups flour, divided
• 2 12 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt, divided
• 1 cup sour cream
• 14 teaspoon coconut extract
• 34 teaspoon almond extract, divided
• 2 cups sweetened flaked coconut
• 23 cup sweetened condensed milk
• 12 cup slivered almonds, chopped
• 14 cup butter, cut into pieces

1. Beat 3/4 cup butter with mixer until it is creamy.
2. Gradually beat in 1 cup sugar.
3. Add eggs, beating well after each addition.
4. Mix 2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt.
5. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
6. Beat after each addition.
7. Stir in coconut extract and 1/2 teaspoon almond extract.
8. Spoon half of the batter into a greased 9 inch pan.
9. Combine well the coconut, condensed milk, 1/4 teaspoon salt, and 1/4 teaspoon almond extract.
10. Spread over the batter in the pan.
11. Spread remaining cake batter over the top of the filling.
12. Mix almonds, 1/4 cup sugar, and 1/3 cup flour.
13. Cut in 1/4 cup butter until the mixture is crumbly.
14. Sprinkle topping over batter in the pan.
15. Bake at 350 degrees for 45 minutes or until a pick inserted in center comes out clean.
16. Cool in pan on a wire rack and cut in squares when cool.

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

Taken from www.food.com/recipe/macaroon-coffee-cake-143743 (may not work)