Preheat oven to 325°F (170°C). Butter and flour a 10-cup Bundt pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2 cups (400 grams) sugar at medium speed until flu y, 6 to 8 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
In a medium bowl, whisk together 23⁄4 cups (344 grams) all-purpose flour, coconut flour, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1⁄2 cup (120 grams) buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in peaches. Transfer batter to a large bowl; set aside.
Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese, remaining 1⁄3 cup (67 grams) sugar, and remaining 2 tablespoons (16 grams) all-purpose flour at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in remaining 2 tablespoons (30 grams) buttermilk until well combined.
Spoon half of batter into prepared pan. Add cream cheese filling, and top with remaining batter. Using a knife, gently swirl together batter and cream cheese filling.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 30 minutes to 1 hour and 35 minutes, covering with foil after 1 hour of baking to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Invert cake onto a wire rack, and let cool completely. Spoon Buttermilk Glaze over cooled cake.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/peach-pound-cake/