Coconut Almond Sour Cream Pound Cake

FROSTING:

8 oz. cream cheese, at room temperature
1/2 C. unsalted butter, at room temperature
3/4 t pure vanilla extract
1/4 t pure almond extract
1/2 pound confectioners' sugar, sifted
3 oz. sweetened shredded coconut


CAKE: (Recipe by Paula Deen, taken from foodnetwork.com)

Note: I did not use the Orange Extract. Instead, I used a full teaspoon of Almond Extract. I also used a bundt pan, rather than the tube pan.

1/2 pound (2 sticks) butter, plus more for pan
3 cups all-purpose flour, plus more for pan
3 cups sugar
1 cup sour cream
1/2 t baking soda
6 eggs
1/2 t orange extract
1/2 t almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.