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1
Preheat oven to 350 degrees.
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2
Grease and flour standard bundt or tube pan.
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3
In a stand mixer or large bowl, cream together the butter and the sugar until light and fluffy.
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4
Add the eggs one at a time, beating well after each addition.
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5
Add the vanilla and beat again, scraping the bottom of the mixing bowl with a spatula to make sure all is well combined.
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6
Stir together the flour, baking powder and salt in a medium sized bowl.
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7
Add half the flour mixture to the egg mixture and stir until smooth.
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8
Add all of the sour cream and mix again.
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9
Add the rest of the flour mixture and mix, again scraping the bottom of the bowl to make sure the batter is smooth and well combined.
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10
Add all but 2 tablespoons of the coconut and stir by hand to distribute evenly.
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11
Spoon evenly into prepared pan and smooth top with a spatula.
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12
Bake for 75 minutes, until firm to the touch.
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13
Remove from the oven and let cool for 10 minutes in the pan.
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14
Invert onto cooling rack and let cool completely.
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15
Move to a cake stand. Put powdered sugar into a fine strainer and tap sides to float an even layer of powdered sugar over the top of the cake.
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16
Garnish with the reserved coconut.
