1 cup butter, softened 3 cups granulated sugar 6 eggs 3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 8 ounces sour cream 1 cup shredded coconut 1 teaspoon vanilla extract 1 teaspoon coconut extract
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda and salt; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in coconut and flavorings. Pour batter into prepared pan. Bake for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely.
