1/2 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup coconut milk
2 eggs
2 teaspoons baking powder
pinch mace or nutmeg
2 cups all purpose flour
1/2 cup toasted coconut shreds
 

Preheat oven to 350 F. Line a baking sheet with parchment paper and lightly grease a 9-by-5-inch loaf pan or two, 7-by-3-inch loaf pans, with butter or non-stick cooking spray.

In a mixer, cream the butter with the sugar, and then add in the vanilla, and almond extract. Fold in coconut milk, then baking powder, salt, flour, and coconut and blend well.

Spoon batter into prepared pan(s). Place on baking sheet. Bake until done (30 to 40 minutes - depending on size of cakes).

Cool well.

Topping:
1/4 cup white sugar
1/3 cup brown sugar
2 tablespoons unsalted butter
1/2 cup coconut milk
1 cup coconut - shredded

Meanwhile, make topping. Place everything but the coconut in a small saucepan. Cook over low to medium heat until mixture thickens. Stir in coconut. Distribute topping over cooled cake(s).