cup sweetened flaked coconut
cups cake flour
teaspoons baking powder
cups butter, softened
cups granulated sugar
cup sour cream
teaspoons vanilla, divided
cup raw sugar
cups powdered sugar
tablespoons melted butter
Preheat the oven to 350°F. Spread the coconut in an even layer on a baking sheet. Bake for 8-10 minutes, stirring every two minutes, until coconut is a golden brown color. Remove the coconut from the oven and set aside to cool.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the sour cream and 1 1/2 teaspoons of vanilla. Beat again to combine.
Sift together flour, baking powder, and salt.With the mixer on low, alternately add 1/3 of the flour mixture and 1/3 cup of the buttermilk. Beat just until combined Repeat this two more times, ending with the last 1/3 cup of buttermilk.
Grease a 10-inch angel food or Bundt cake pan.
Sprinkle the raw sugar into the greased cake pan, then gently tilt the pan back and forth and side to side to get the sugar to stick to the bottom and the sides of the pan. Carefully arrange ½ cup of the toasted coconut over the sugar in an even layer around the bottom of the pan.
Pour the cake batter over the sugar and coconut mixture. Do this carefully so that you don’t disturb the sugar-coconut mixture. Gently tap the cake pan on the counter to remove any air bubbles.
Bake the cake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow the cake to cool in the pan for several hours. Then gently invert the cake onto a plate.
Combine the powdered sugar, melted butter, milk and remaining vanilla extract in a medium mixing bowl. Whisk until the glaze is creamy and smooth. Microwave the glaze for 30 seconds to one minute.
Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
While the glaze is still wet, sprinkle the top of the cake with the remainder of the toasted coconut.
Allow the glaze to harden for 30 minutes before serving.
445 kcal per serving
17 g per serving