Pecan Coconut Cake

Directions

1. 1
   Preheat oven to 325° and set a rack in the middle level. Butter and flour Bundt pan.
2. 2
   Beat butter with sugar and vanilla until light, about 4 minutes.
3. 3
   Add eggs, one at a time, beating smooth between each addition.
4. 4
   Combine flour with baking soda and salt and stir well to mix.
5. 5
   Combine pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
6. 6
   Add the flour mixture alternately with the sour cream, beginning and ending with flour.
7. 7
   Stir in pecans and coconut. Pour batter into prepared pan and smooth top of batter.
8. 8
   Bake about 45 to 50 minutes or until done.
9. 9
   Cool; wrap well.
10. 10
    Cake keeps well at room temperature 4 or 5 days.