Coconut-Almond Cherry Buckle Cake

Directions

1. Step 1
   As the oven preheats to 375 degrees, carefully toast the coconut on one side of a large cookie sheet and almonds on the other. Check coconut and almonds every two minutes, stirring frequently, keeping a close eye, until toasted, about 6-8 minutes. Set aside.

2. Step 2
   Grease a 9 x 9 inch baking pan with coconut oil and flour.

3. Step 3
   Cream the sugar, coconut oil, egg, and almond extract in a mixing bowl with paddle attachment for 2 minutes. Add half and half cream to egg mixture and beat 1 minute.

4. Step 4
   Combine flour, baking powder, nutmeg, and salt. Pour one-third of the flour through a mesh colander, directly into wet mixture, and fold. Repeat steps with remaining flour. Mix just until combined.

5. Step 5
   Spread half the batter in the prepared pan, and top with half the cherry filling. Repeat with remaining batter and cherry filling.

6. Step 6
   Mix the crumb topping ingredients with the toasted coconut and almonds, and sprinkle over the batter.

7. Step 7
   Bake 40 minutes. Cool at least minutes before serving warm or at room temperature.