Preheat oven to 350 degrees.

Sift together cake flour, salt, baking powder and soda. Set aside.

In a large separate bowl, beat butter until very fluffy (approx. 5 minutes) then add 2 cups of sugar.

Continue to beat until light and fluffy (approx. 2 more minutes).

Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.

Mix in sour cream and vanilla extract.

Fold in some of the dry ingredients followed by some of the buttermilk in alternates.

Grease and flour a Bundt cake pan.

Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping

the pan to ensure even distribution. Leave excess sugar in pan.

Sprinkle coconut flakes over the sugar in bottom of pan.

Scrape batter into the Bundt pan and spread evenly.

Bake for about 50 minutes to an hour or until a cake tester inserted comes out

clean (if it comes out wet, bake another 5 minutes or so).

Let cake cool for about 10 minutes, then remove cake from pan flipping over to a wire rack.

 

Icing:

 

In a medium bowl, mix all icing ingredients until smooth. (I add a little coconut to the icing).

Drizzle over cake while cake is slightly warm (about 15 minutes after it comes out of the Bundt pan).

Sprinkle additional coconut over top.