Preheat oven to 325ºF. For the cake portion, cream butter and sugar in a large bowl. Add eggs, 1 at a time, beating well after each addition. Sift flour and baking soda into a medium bowl. Alternately beat dry ingredients, sour cream, and extracts into creamed mixture. Stir in coconut. Spoon batter into a greased 10-inch fluted tube pan. Bake 1 1/4 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Cool 15 minutes in pan. For the syrup portion, combine water and sugar in a medium saucepan. Stirring frequently, cook over medium-high heat for 5 minutes. Remove from heat and stir in almond extract. Before removing the cake from its pan, brush 1/3 of the warm syrup on cake. Invert cake onto a serving plate. Brush remaining syrup on cake. Allow cake to cool completely. Store in an airtight container. Serves 10-12.