slightly adapted from Cafe Lynnylu
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, room temperature
2 cups sugar
5 large eggs, room temperature
1 cup sour cream
1 1/3 cup sweetened flaked coconut, toasted, if desired
1 Tbsp coconut extract
1 tsp vanilla extract
Glaze
2 Tbsp unsweetened coconut milk
1/2 tsp vanilla or coconut extract
1/2 to 1 cup confectioners' sugar
1/3 cup coconut, toasted if desired
Preheat oven to 335° F. Grease and lightly flour a 10 cup tube or bundt pan. Set aside.
Whisk flour, baking powder and salt together. Set aside. In a separate bowl, cream butter and sugar then add eggs one at a time beating between each addition, until light and fluffy. Add sour cream, coconut, coconut and vanilla extracts, mix well. Add flour 1 cup at a time, mixing just to incorporate.
Pour batter into prepared pan. Bake about 1 hour and fifteen minutes or until golden brown. Test the cake at one hour for doneness. When done, remove from oven and let cook for 15 minutes before turning out on a rack to cool.
Meanwhile, make the glaze by combining the confectioner's sugar, coconut milk, vanilla or coconut extract. Mix in the coconut. Pour glaze over the cake.
Serves 8-10.