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1
Preheat oven to 325F and set oven rack in middle level.
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2
Butter and flour a 10 inch tube or 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 and salt and stir well to mix.
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6
Combine the pecans 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, begining and ending with the flour.
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8
Stir in the pecans 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 at room temperature, then wrap well in plastic wrap.
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13
The cake keeps well at room temperature for 4 to 5 days if it ever lasts that long without being eaten!
