1 cup butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1 cup shredded coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking soda and salt; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in coconut and flavorings. Pour batter into prepared pan. Bake for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely.

Yields 12 servings.