1/2 lb. butter
3 c. sugar
6 eggs
1 c. sour cream
3 c. sifted all purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1 tsp. coconut extract
1 c. toasted coconut
1 c. chopped pecans

Start with room temperature ingredients. Preheat oven to 325 degrees. Grease and flour 1 bundt pan or 2 loaf pans. Cream butter, adding sugar slowly. Add eggs 1 at a time, beating after each. Add sour cream. Sift flour and baking soda together. Add to mixture, stirring only until well moistened. Add vanilla and coconut extracts. Now coconut and pecans. Bake at 325 degrees for 1 1/2 hours or until toothpick comes out clean. Cool in pan for 15 minutes.