Preheat oven to 325 degrees F. Generously butter a 12-cup bundt pan. Sprinkle 1/4 cup sugar inside the pan, tilting to coat the bottom and sides. Add the toasted coconut to the bottom of the pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Gradually add the sugar and beat until light and fluffy, 3 to 4 minutes.

Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in the sour cream, vanilla extract, and almond extract.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour. Mix until just combined.

Pour the batter into the prepared bundt pan. Gently tap the pan on the counter to release air bubbles. Spread the top evenly without disturbing the coconut coating.

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

For the glaze, whisk together the confectioners sugar, melted butter, vanilla extract, almond extract, and 3 tablespoons of heavy cream until smooth. Add more cream as needed for a pourable consistency.

Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Top with sliced almonds and toasted coconut.