Chocolate-Coated Coconut Cake

• 1 cup butter, softened
• 2 cups sugar
• 5 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 12 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 18 teaspoon salt
• 1 cup shredded coconut
• 4 ounces semisweet chocolate, melted
• 13 cup shredded coconut

1. Preheat oven to 350*F.
2. Grease and flour a 10" fluted tube pan.
3. CAKE: In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, then the sour cream, vanilla, and coconut extract.
5. In another bowl, combine the flour, baking powder, baking soda, and salt.
6. Add to butter mixture just until combined; do not overmix.
7. Gently stir in the coconut.
8. Pour the batter into the prepared pan.
9. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool 10 minutes in the pan; loosen edges and invert onto a wire rack.
11. Cool completely.
12. When the cake is completely cooled, pour the melted chocolate over the top of the cake, letting it drip down the sides.
13. Sprinkle with 1/3 cup coconut.

butter, sugar, eggs, sour cream, vanilla, coconut, flour, baking powder, baking soda, salt, shredded coconut, semisweet chocolate, coconut

Taken from www.food.com/recipe/chocolate-coated-coconut-cake-70461 (may not work)