Cake Ingredients:
3 sticks unsalted butter - softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 teaspoon baking powder
2 teaspoons coconut extract
1 3/4 cup plain flour
2 cups coconut

Glaze Ingredients:
1 cup powdered sugar
1/4 cup whipping cream
1 teaspoon coconut extract
1/2 cup coconut

Preheat oven to 325 degrees.
Mix coconut & flour together and set aside.
Cream the butter & sugar together. Add eggs and mix till light & fluffy. Add  sour cream, baking powder, & coconut extract mixing well. Slowly add the  flour mixture and mix till Incorporated. Let batter rest for 5 minutes then pour  into a greased and floured Bundt pan & bake for 60 - 70 minutes.  Cool in  pan for 25 minutes then invert onto serving plate & frost with glaze.

Glaze Directions:
Whip the cream & coconut extract. Gradually add the powdered sugar. Pour over cake and top with coconut.

Presented by Betty Henry, Henry's Deli and B & G Catering