Preheat oven to 325 degrees. Generously grease and flour one bundt pan or batches of mini bundt cakes. One batch makes about 18 little cakes.
In a medium bowl mix flour, flaked coconut, baking powder and salt. Set aside
In stand mixer bowl cream together butter and sugar. Add eggs one at a time and mix until light and fluffy. Add sour cream extracts.
Slowly beat in the dry mixture into the wet. Mix until well combined. Let cake batter rest for 5 minutes.
Pour into prepared pan. Bake for 55-60 minutes or until a toothpick comes out clean. Mini bundt cakes take less time, about 40-45 min. Cool 25 minutes. Invert onto a serving plate or wire rack and frost with glaze.
Glaze
Mix together all ingredients in a small bowl using a whisk or electric mixer. Add more cream if it is too thick. Spoon/drizzle on top of cake and let the glaze drizzle down the sides. Top with toasted coconut.