Preheat the oven to 350°.

Butter a 10-12 cup tube pan and dust with fine breadcrumbs.

Sift both flours with the baking powder and salt and set aside.

In the large bowl of an electric mixer, beat the butter to soften.

Add the vanilla, coconut, and almond extracts and the sugar and beat to mix.

Now, add the eggs, one at a time, beating well after each addition.

On low speed add the sifted dry ingredients in three additions alternately with the whipping cream in two additions.

Remove the bowl from the mixer. Transfer 1 cup of batter to a small bowl.

Add the cocoa to the small bowl and stir well to mix.

Next, add the coconut to the remaining batter an stir to mix.

Place the chocolate mixture on the bottom of the pan by tablespoon full around the pan.

Spread the chocolate over pan, spreading very lightly to not dislodge the crumbs.

Pour the coconut mixture over the chocolate mixture and spread lightly.

Smooth the top.

The cake wants to rise in the middle, so use the back of a large spatula to spread the rim of the pan, making it higher around the rim and lower around the tube.

Bake for 1 hour and about 25 minutes.

Cover the pan with a rack, turn the pan and the rack over and remove the pan.

Let the cake stand until it is completely cool and then for several hours before servings.