Perfect with a steaming cup of hot chocolate.

1 3/4 cups all-purpose flour

1-tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon baking soda

4 eggs

1/4 cup Southern Accents Coconut Cake Liqueur

1-teaspoon coconut extract

1/2 teaspoon almond extract

1 1/4 cups unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup buttermilk

Topping

2 tablespoons dulche de leche

2 tablespoons heavy cream

2 tablespoons Southern Accents Coconut Cake Liqueur

toasted coconut (as much or as little as you like)

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Heat oven 325F. Spray a coffee cake pan or (6 cup) loaf pan with no-stick baking spray.
In bowl, whisk flour, cornstarch, salt and baking soda; set aside.
In a large measuring cup, whisk eggs, liqueur and extracts until blended; set aside.
In large mixer bowl, beat butter until creamy. Add both sugars and beat on high until light and fluffy—a good 2 minutes.
With mixer on low speed, slowly pour egg mixture in and continue beating until incorporated—mixture will look curdled.
Add flour mixture, 1/3^rd at a time, alternating with buttermilk just until dry ingredients are moistened.
Pour batter into prepared pan.
Bake 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes before inverting onto a rack.
Meanwhile, in small saucepan over medium heat, stir dulche de leche, heavy cream and coconut liqueur; bring to a low boil. Simmer mixture until it reduces down to ¼ cup.
While cake is still warm spread glaze over top and sprinkle with toasted coconut.