Ingredients
For the cake:
- 3 cups cake flour, plus more, to taste, for dusting the pan
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter, softened
- 2 1/4 cups granulated sugar, divided
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/4 cup sweetened flaked coconut
For the vanilla glaze:
- 2 cups powdered sugar
- 4 tablespoons butter, melted
- 4 tablespoons canned evaporated milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions
-
Preheat the oven to 350 degrees F.
-
Thoroughly grease a 10-inch fluted tube pan and dust it with the extra flour.
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In a bowl, sift the remaining 3 cups of the flour, the salt, the baking powder, and the baking soda.
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In a separate bowl, add 1 cup the of the softened butter and, using an electric hand mixer, beat until it is thick and fluffy in texture, about 5 minutes.
-
Add 2 cups of the granulated sugar to the butter and beat on medium speed until creamed, about 2 minutes.
-
Add the eggs, 1 at a time, into the butter mixture, beating after each addition until fully incorporated.
-
Add the sour cream and 2 teaspoons of the vanilla to the butter mixture and gently mix to combine.
-
Add the dry ingredients mixture and the buttermilk to the wet ingredients mixture in 4-5 increments, alternating between the two and gently folding the mixture after each addition until well-incorporated.
-
Sprinkle the remaining granulated sugar over the base of the prepared pan.
-
Sprinkle the coconut flakes over the base of the prepared pan.
-
Add the batter to the prepared pan.
-
Bake until a wooden skewer inserted into the cake comes out clean, about 50 minutes-1 hour.
-
Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a plate.
-
In a medium bowl, add the powdered sugar, the remaining melted butter, the evaporated milk, the remaining vanilla, and the almond extract and mix until smooth.
-
Drizzle the glaze over the cooled cake and let it set for 10 minutes.
-
Serve.
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