Preheat oven to 350 degrees F. Spray a 12 cup Bundt cake pan with Baking Spray.
Almond Joy Filling
Beat softened cream cheese, powdered sugar, and one teaspoon almond extract until smooth; then stir in toasted almonds and coconut. Set aside.
Melt butter in a saucepan with cocoa powder, salt and Coconut Milk over low heat. Stir until butter has melted and all ingredients are combined. Remove from heat and set aside.
Stir together flour, sugar, baking soda, baking powder, and cinnamon in a large bowl. Whisk in about 2/3 of the chocolate mixture until combined, then whisk in remaining chocolate mixture. Add the eggs one at a time, whisking and combining each. Add the vanilla and remaining two-teaspoons of the almond extract; then fold in the sour cream.
Pour about 3/4 of the batter in the prepared Bundt pan. Spoon about ½ of the filling on top of the batter taking care to ensure it doesn’t touch the sides or middle of the pan. Gently spoon remaining batter to cover the filling.
Bake for 60 minutes or until toothpick inserted in cake comes out clean. Let cool in pan for about 15 minutes, then invert onto a cooling rack until the cake has finished cooling. You can serve immediately or store in refrigerator and serve chilled as desired, adding a dollop of whipped cream; or you can add a scoop of ice cream drizzled with Rudy's Red Wine Reduction.
Rudy's Red Wine Reduction
Stir wine, sugar, vanilla, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally until sauce reduces, about 30 minutes. Drizzle over cake and ice cream for a yummy presentation!
Enjoy paired with Peach Creek Vineyards Tailgater, White Heron or Amore Wine.