Step 1: Make batter
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter, and canola oil until light and fluffy, about 5 min. Add eggs, Pure Madagascar Vanilla Extract, and Pure Almond Extract and mix until just combined. In a separate medium bowl, combine flour, baking powder, and Mayan Sea Salt. Alternately add flour mixture and evaporated milk to butter mixture and mix until just combined.
Step 2: Layer and bake
Preheat oven to 315 degrees. Grease a bundt pan well with butter and coat with granulated sugar. Pour 1/4 of batter into bundt pan. Sprinkle Cinnamon Sugar over batter to cover. Repeat until all batter is used. Bake for 1 hour, until a toothpick inserted comes out clean. Allow cake to cool in pan for 10 min. before removing from pan and setting on a wire rack to cool.
Step 3: Ice and serve
In a medium bowl, whisk together ingredients, adding extra water 1 tsp. at a time until icing is pourable. Drizzle icing over finished cake, allowing icing to run down sides and harden. Serve immediately. Well-wrapped cake will keep at room-temperature for a few days, or refrigerated for a week.