Prepare a tube pan, or a Bundt pan, by lightly coating with shortening or softened butter. Coat the entire pan with almond flour. Lightly tap out the excess coconut flour.

Crunch Layer

Combine 1/4 cup of sugar and 1/4 cup of coconut flakes and sprinkle evenly over the bottom of the cake pan.

Preheat the oven to 350°F.

In a small bowl, combine the flour, baking powder, and baking soda. Set aside.

Add the softened butter and granulated sugar to a large mixing bowl and beat until it is light and fluffy.

Add the eggs, one a time. Mix well between each egg and scrape the bowl as needed.

Add 1/3 of the flour mixture, and mix well.

Add 1/2 of the buttermilk to the batter and combine.

Add another 1/3 of the flour mixture and mix until the flour is incorporated.

Add the last half of the buttermilk and the vanilla. Mix well.

Add the remaining flour mixture and mix just until combined.

Spread the batter over the coconut and sugar in the pan.

Place into the preheated 350°F oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and allow to cool for at least 30 minutes.

Remove the cake from the pan.

Combine all the glaze ingredients and mix until smooth.

Coat the cake with the glaze.

Once the glaze has set you can slice and serve the cake.