3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon baking powder/salt
3/4 cup butter, softened
1 cup milk
1 egg
1 cup white sugar
1 cup chopped almonds
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) Bundt pans.
Start by sifting together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter, sugar, salt, baking powder/salt and milk until light and fluffy. Beat in egg, 1/4 cup at a time, mixing well after each addition. Combine the flour, coffee and sugar; stir into creamed mixture. Stir in almonds, white vinegar, vanilla extract, coconut and 1 cup coconut. Drop by rounded spoonfuls onto ungreased Bundt pans.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool in pan for 10 minutes, then remove from pan and set aside. When cool, store in refrigerator.