Coconut Pound/Bundt Cake

This is a recipe from a coworker. I've made it a few times in the short time I've had it in my hands because it's so good. It's a moist, just-dense-enough, satisfyingly crispy edged cake.

3 sticks of butter, unsalted, at room temperature
6 eggs at room temperature
3 cups of flour, sifted (approximately 12.3 oz or 350 g in sifted state)
8 oz sour cream
3 cups of sugar (bakers sugar does make the creaming go faster)
1/4 tsp salt
1/4 tsp soda
1/2 package of shredded coconut
1 tsp vanilla

Preheat oven to 350 F.
Grease and flour the cake pan (bundt).

Using an electric mixer, cream the butter and sugar. Add eggs one at a time, mixing well until blended. Add flour/salt/baking soda (presifted), sour cream, vanilla. Fold in the coconut. Bake at 325 for 1+ hour (in my experience, 1:30) until the cake is golden and a testing stick comes out clean.