FOR THE CAKE: – 2 & 1/4 cups (450g) granulated sugar, divided – 1/4 cup (21g) sweetened flaked coconut, toasted* – 3 cups (360g) cake flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1 teaspoon salt – 1 & 1/2 cups (339g) unsalted butter, softened – 4 large egg – 1/4 cup sour cream – 1 tablespoon vanilla extract – 1 teaspoon almond extract – 1 cup (236ml) buttermilk FOR THE GLAZE: – 2 cups (220g) confectioners’ sugar – 2 tablespoons unsalted butter, melted – 1 teaspoon vanilla extract – 1/2 teaspoon almond extract – 3 to 4 tablespoons heavy cream – 2 to 3 tablespoons chopped almonds (or other nut), for garnish – 2 to 3 tablespoons toasted coconut, for garnish