Pecan Coconut Cake - cooking recipe

Ingredients

2 sticks unsalted butter
2 c. sugar
2 tsp. vanilla extract
4 large eggs
2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
2/3 c. sour cream
3/4 c. coarsely chopped pecans
3/4 c. shredded coconut

Preparation

Preheat oven to 325\u00b0 and set a rack in the middle level. Butter and flour Bundt pan.
Beat butter with sugar and vanilla until light, about 4 minutes.
Add eggs, one at a time, beating smooth between each addition.
Combine flour with baking soda and salt and stir well to mix.
Combine pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
Add the flour mixture alternately with the sour cream, beginning and ending with flour.
Stir in pecans and coconut. Pour batter into prepared pan and smooth top of batter.
Bake about 45 to 50 minutes or until done.
Cool; wrap well.
Cake keeps well at room temperature 4 or 5 days.