Step 1

Preheat the oven to 375℉/163℃ and grease and line a loaf pan with a parchment paper sling for easy removal.

Step 2

Whisk together the all-purpose flour, baking powder, and salt in a small bowl.

Step 3

Cream the butter and sugar in a stand mixer fitted with the paddle attachment for two minutes on medium speed, then scrape down the sides.

Step 4

With the mixer running on low speed, add the vanilla and coconut extracts, then slowly drizzle in the whisked eggs until completely incorporated. The mixture will look curdled, but will come together with the dry ingredients.

Step 5

Keeping the mixer on low speed, spoon in the dry ingredient mixture until it’s almost incorporated.

Step 6

Remove the bowl from the stand and fold in the almond flour by hand until completely incorporated. Be sure to scrape down to the bottom and bring up the mixure in a "J" motion while folding.

Step 7

Add the batter to the prepared loaf pan and spread evenly. Bake in the center rack of the preheated oven for 35-45 minutes. The sides will have pulled away slightly and a toothpick or paring knife inserted into the center will come out with moist crumbs, but should not have wet batter on it.

Step 8

Remove to a wire rack to cool for 30 minutes, then use the parchment slings to remove the loaf and let it finish cooling outside of the pan.

Step 9

Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. While the bowl chills, toast the coconut in a large pan over medium heat, stirring and tossing until lightly brown. Transfer to a plate to cool.

Step 10

Whip the heavy cream on high speed until it becomes light and fluffy and holds peaks on the whisk. Then, turn the mixer to low and add the powdered sugar and coconut extract. Turn back to high and mix for another 10 seconds.

Step 11

Spread the cream over the loaf, then top with the cooled, toasted coconut.