Coconut Glazed Almond Joy Bread

4 eggs
2 cups sugar
3/4 cup canola oil
1/4 cup melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened coconut
1/2 cup raw almonds, chopped
1 cup chocolate chips

Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans or 8 mini loaf pans.

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.

In a separate bowl, sift and combine flour, baking soda, baking powder and salt. Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour - in that order. Mix until just combined. Fold in coconut, chocolate chips and almonds. Pour into prepared pans. Bake at 350 degrees F for 1 hour (minis take only about 10 minutes less).

Remove from oven and place on rack to dry.

While cakes are still warm, poke several holes in the top of the cake with a wooden skewers. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake.

Coconut Glaze:
1 cup granulated sugar
1/2 cup water
1 tablespoon unsalted butter
1 teaspoon coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.

Chocolate Ganache:
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream

Place chocolate into a bowl. Place cream in a saucepan and bring to a boil. Once cream has reached a boil, pour over chocolate. Let sit for 3 minutes. Stir with whisk until smooth and glossy.