Ingredients
2stickunsalted butter,softened
2¼cupsgranulated sugar,divided
½cupsweetened coconut flakes,divided
4large eggs,room temperature
½cupsour cream
1½tsppure vanilla extract
1½tsppure almond extract
3cupscake flour
1tspbaking powder
½tspbaking soda
1tspsalt
1cupbuttermilk,at room temperature
2cupspowdered sugar
6tbspheavy cream
½tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Grease a tube pan.
Sprinkle ¼ cup granulated sugar into the prepared tube pan. Roll the pan around, to distribute the sugar evenly. Sprinkle ¼ cup coconut evenly onto the bottom of the pan. Set aside.
In a large bowl, beat butter on medium speed until creamy. Add remaining sugar to the butter and continue beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add sour cream, vanilla, and almond extract, beat again.
In a large bowl, whisk together cake flour, baking powder, baking soda and salt. With the mixer on medium, slowly add 1 cup of the flour mixture then add ½ cup buttermilk.
Slowly add another 1 cup of flour mixture then remaining buttermilk. Last, add remaining flour mixture and beat just until incorporated.
Scrape the batter into the prepared tube pan. Bake in preheated oven for 50 to 60 minutes, until a tester inserted comes out clean. Cool completely in pan on a wire rack.
After removing the cake from the oven, spread the remaining coconut onto a baking sheet. Bake in the oven, stirring frequently until lightly browned and coconut smells nutty. Remove from oven and set aside.
In a medium bowl, stir together powdered sugar, 4 tablespoons heavy cream and vanilla extract until well combined and no lumps remain. Add remaining heavy cream, if necessary to get a better drizzling consistency.
Invert cooled cake onto a serving plate and remove from tube pan. Drizzle desired amount of glaze over top of cooled cake. Sprinkle with toasted coconut.
Serve and enjoy.
