GETTING READY

1. Butter and flour a Bundt cake pan on the bottom, sides, and inner part. Tap and remove excess flour if any.

2. Sprinkle ¼ cup of sugar all around the pan. Roll and spread sugar evenly. Leave excess sugar in the bottom.

3. Sprinkle flaked coconut over sugar in the bottom of the pan. Shake and distribute evenly. Set aside.

4. Preheat oven to 350 degree F.

MAKING

5. In a medium-sized bowl, add flour, salt, baking powder, and baking soda. Mix well and set aside.

6. In a large mixing bowl, take butter and with an electric mixer beat it for 5 minutes or until light and fluffy.

7. Throw sugar and continue beating for another 2 minutes or until smooth.

8. Add egg, one at a time and whisk after each addition.

9. Drop sour cream and vanilla. Mix well.

10. Add the flour mixture and buttermilk, alternatively into the bowl, beginning and ending with the flour.

11. Pour batter into the pan. Spread the top until smooth.

12. Pop the pan in oven and bake for about 45-50 minutes or until toothpick when inserted comes out clean.

13. Let cake cool in pan for 10 minutes. Use a knife to loosen the outer and inner edges of the cake.

14. On a cake plate or cake stand invert the cake so that the coconut side is up.

SERVING

15. Drizzle almond flavored sugar glaze on top of cake, cut into slices and serve.

TIPS

You can also use self rising flour, instead of using baking powder, salt, and baking soda. If using self rising flour use 3 cups for the recipe.