06Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.07Add flour and baking soda and mix into a batter.08Stir flaked coconut into the batter.09Spoon batter into the greased pan.10Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.11Remove from oven and allow to cool 15 minutes before removing from pan.12While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.13Cook over medium heat for 5 minutes, stirring frequently.14Remove from heat and stir in Almond extract.15Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.16Invert cake onto a serving plate and brush on the remaining syrup.17Allow the cake to completely cool, then serve.18Store leftovers in an air-tight container.