Pan Prep: Spray a 9- or 10-inch tube or Bundt pan generously
with cooking spray and dust with breadcrumbs. Shake out excess crumbs and set aside.
Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and stir
until mixture boils. Remove from heat. Stir in coconut, cashews, almonds and almond
and vanilla extracts. Spread in bottom of prepared pan. Set aside.
Cake: Sift flour and baking powder together into medium bowl; set aside.
In mixer bowl, beat butter and sugar together until light. Add eggs, one at a
time, beating well and scraping bowl after each addition. Beat in vanilla and almond
extracts. Add dry ingredients alternately with milk. Mix well.
Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or until
a wooden pick inserted in center comes out clean.
Remove from oven and cool in the pan about 10 minutes.
Invert onto wire rack; remove pan and cool completely.