Preheat oven to 325 degrees and generously spray a standard bundt pan with non-stick spray making sure to cover completely. Instead of non-stick spray, you can generously butter your pan and coat in gluten free flour.

In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Whisk in the shredded coconut. Set aside.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Add the eggs and mix on medium low speed until light and fluffy.

Mix in the sour cream and coconut extract until fully incorporated.

Add half of the flour mixture and mix until mostly combined. Then add the remaining flour mixture and mix until incorporated, scraping down the sides of the bowl as necessary.

Transfer the batter to the prepared baking pan and spread the batter evenly in the pan. Use a spatula to smooth out the top.

Bake at 325 degrees for 55-75 minutes or until a cake tester comes out mostly clean with a couple moist crumbs attached. Mine took 70 minutes but baking time will vary by oven and the size of the bundt pan you used (see notes).

Once the cake is baked, invert onto a cooling rack and let sit for 10 minutes before removing the pan. Then, carefully remove the pan and cool the cake completely before frosting.

To make the frosting, add the powdered sugar, salt, butter, heavy cream, vanilla, and coconut extract to a large bowl. Use a hand mixer to mix until combined. Add more or less cream to reach your desired thickness.

Frost the cake with the icing and then garnish with toasted coconut.