Whisk together the cake flour, salt, baking powder and baking soda.
In another bowl, cream the butter until it is creamy and almost white in appearance.
Add in the sugar. Beat an additional 2 minutes, scraping the sides of the bowl as needed.
Beat in the eggs, one at a time, mixing in each egg completely before adding in another.
Mix in the sour cream and extracts.
Add the flour alternately with the buttermilk, mixing gently (or on low speed) just until combined. Do not overmix or the cake will not be soft.
Grease with shortening and dust with flour a 12 cup bundt cake pan (or use our cake release).
Sprinkle 1/4 cup sugar into the bottom of the pan. Shake the pan slightly so the sugar coats the sides of the pan as well as the bottom.
Sprinkle shredded coconut evenly in the bottom of the pan.
Pour the batter into the pan and use a spatula to make sure is is even.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for just 5 minutes in the pan, then loosen the edges and turn it out onto a cake plate to cool completely.
Make the glaze:
In a small bowl, whisk together the sugar, melted butter, and extracts.
Add heavy cream, one tablespoon at a time, until it is the consistency you'd like.
Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It's a matter of preference as far as how you want it to look.
Note: This makes a lot of glaze. If you'd like less glaze, make 1/2 a recipe. This will save calories as well.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**