Heat oven to 350 degrees F. Grease two 8-inch-round cake pans. Dust pans with flour; tap out excess.
Sift together flour, baking powder, baking soda and salt into large bowl.
Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating after each. Beat in vanilla and almond extract. On low speed, alternately beat in flour mixture and sour cream, in three additions, beginning and ending with flour mixture.
Stir together sugar and flour in bowl. Cut in butter with pastry blender or two knives held like scissors, until crumbly. Stir in coconut and almonds.
Spoon one-fourth of batter into each pan, spreading level. Sprinkle with one-fourth of streusel. Repeat with remaining batter and streusel.
Bake in 350 degree F oven 30 to 35 minutes, until wooden pick tests clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes to racks to cool.
Stir together sugar, almond extract and milk in small bowl until smooth. Drizzle over coffeecakes. Makes 2 coffeecakes.