CAKE

1. Preheat oven to 350° f.
2. Bring cold ingredients to room temperature, this takes about 20-30 minutes when removed from the refrigerator and left on the counter.
3. Coat a bundt pan with softened butter generously using a piece of wax paper, then sprinkle 2-3 tablespoons of granulated sugar into the pan, turning the pan to coat the buttered sides with the sugar. The sugar will stick to the butter and cause a crunchy, caramelized coating on the outside of the baked cake.
4. Add half of the coconut and half of the pecans evenly into the bottom of the bundt pan.
5. Combine the dry ingredients of flour, baking powder, and salt with a whisk into a medium bowl, and set aside.
6. Cream butter and sugar together in a large bowl for about 5 minutes using a stand mixer or hand-held mixer.
7. Mix in the sour cream.
8. Add eggs one at a time into the batter until thoroughly combined.
9. Add 1/3 of the flour mixture into the batter alternately with 1/3 of the buttermilk, and mix together without over mixing.
10. Pour batter into the pan, distributed evenly.
11. Bake at 350° f for 55 minutes or until a toothpick comes out clean.
12. Remove the cake from the oven and allow it to sit for 10 minutes.
13. Place a cooling rack on top of the cake and invert the pan; set the rack on the counter and allow the cake to cool completely.

GLAZE

1. Place the butter, cane syrup, and vanilla into a medium-size bowl and stir to combine.
2. Stir in the powdered sugar into the syrup mixture until there are no more lumps; glaze will be smooth and stiff.
3. Pour glaze over the cooled cake.
4. Slice to serve or store in the refrigerator for later.