As the oven preheats to 375 degrees, carefully toast the coconut on one side of a large cookie sheet and almonds on the other. Check coconut and almonds every two minutes, stirring frequently, keeping a close eye, until toasted, about 6-8 minutes. Set aside.
Grease a 9 x 9 inch baking pan with coconut oil and flour.
Cream the sugar, coconut oil, egg, and almond extract in a mixing bowl with paddle attachment for 2 minutes. Add half and half cream to egg mixture and beat 1 minute.
Combine flour, baking powder, nutmeg, and salt. Pour one-third of the flour through a mesh colander, directly into wet mixture, and fold. Repeat steps with remaining flour. Mix just until combined.
Spread half the batter in the prepared pan, and top with half the cherry filling. Repeat with remaining batter and cherry filling.
Mix the crumb topping ingredients with the toasted coconut and almonds, and sprinkle over the batter.
Bake 40 minutes.
Cool at least minutes before serving warm or at room temperature.