Step 1

Preheat the oven to 350 degrees F.

Step 2

Thoroughly grease a 10-inch fluted tube pan and dust it with the extra flour.

Step 3

In a bowl, sift the remaining 3 cups of the flour, the salt, the baking powder, and the baking soda.

Step 4

In a separate bowl, add 1 cup the of the softened butter and, using an electric hand mixer, beat until it is thick and fluffy in texture, about 5 minutes.

Step 5

Add 2 cups of the granulated sugar to the butter and beat on medium speed until creamed, about 2 minutes.

Step 6

Add the eggs, 1 at a time, into the butter mixture, beating after each addition until fully incorporated.

Step 7

Add the sour cream and 2 teaspoons of the vanilla to the butter mixture and gently mix to combine.

Step 8

Add the dry ingredients mixture and the buttermilk to the wet ingredients mixture in 4-5 increments, alternating between the two and gently folding the mixture after each addition until well-incorporated.

Step 9

Sprinkle the remaining granulated sugar over the base of the prepared pan.

Step 10

Sprinkle the coconut flakes over the base of the prepared pan.

Step 11

Add the batter to the prepared pan.

Step 12

Bake until a wooden skewer inserted into the cake comes out clean, about 50 minutes-1 hour.

Step 13

Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a plate.

Step 14

In a medium bowl, add the powdered sugar, the remaining melted butter, the evaporated milk, the remaining vanilla, and the almond extract and mix until smooth.

Step 15

Drizzle the glaze over the cooled cake and let it set for 10 minutes.

Step 16

Serve.