Swedish Pound Cake

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2 1/2 sticks	butter, divided
2 3/4 cups	sugar, divided
5	eggs
2 cups	flour
1 teas	baking powder
1 teas	vanilla
1 pkg	chocolate chips, 6 oz.
1 cup	coconut
1 cup	pecans, chopped
1/2 cup	water
1 teas	almond extract

Cream butter and 2 cups sugar. Add eggs one at a time, beating after each. Mix flour and baking powder, stir in remaining ingredients except 3/4 cup sugar, water almond extract and 1/2 stick butter. Pour into greased and floured Bundt pan. Bake in 325 oven for 1 hour. Do not take out of pan. Punch holes in cake with ice pick.
For topping;
Bring to boil 3/4 cup sugar and water then boil for 3 minutes. Remove from heat and add 1/2 stick butter and almond. Pour over cake. Cool completely (at least 2 hours) before turning out.

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