3 sticks (1½ cups) butter
2 cups sugar
4 eggs
½ cup sour cream
½ cup vanilla Greek yogurt
½ teaspoon baking powder
1 teaspoon coconut extract
½ teaspoon vanilla extract
½ teaspoon almond extract
1¾ cups flour
2 cups flaked coconut
Coconut Glaze:
1 cup sugar
¼ cup heavy water
2 tablespoons butter
1 teaspoon coconut extract
Preheat oven to 325 degrees. Generously grease and flour a bundt or cakelet pan.
In a medium bowl, mix flour and flaked coconut; set aside.
In the bowl of an electric mixer, cream together butter and sugar. Add eggs, and at a time, and mix until mixture is light and fluffy. Add sour cream, yogurt, baking powder and extracts. Mix well.
Add half of the flour mixture to creamed mixture and mix well; add remaining flour mixture and mix until combined.
Let cake batter rest for 5 minutes.
Pour into prepared pan. Bake for 60 - 70 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate; coat with coconut glaze.
For the glaze: Mix ingredients together in a medium saucepan. Cook and stir over low heat until sugar is melted. Pour on top of cake and let the glaze soak into the cake. Allow glaze to dry and then dust cakes with powdered sugar.