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1
Preheat oven to 325u00b0F and set oven rack in middle level.
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2
Butter and flour a 10 inch Bundt pan.
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3
Beat the butter with the sugar and vanilla until light; about 4 minutes.
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4
Add the eggs, one at a time, beating well after each addition.
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5
In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
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6
Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
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7
Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
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8
Stir in the hazelnuts and coconut.
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9
Pour the batter into the prepared pan and smooth top of batter.
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10
Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
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11
Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
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12
Finish cooling completely at room temperature.
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13
Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
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14
Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
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15
If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.
