• Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.

For the cake:

• Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
• In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed f or about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
• Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
• Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.

For the frosting:

• Combine the sour cream and sugar in the bowl of an electric mixer. Beat on medium high speed until sugar is dissolved completely. Stir in the coconut. Gently fold in the Cool Whip. Refrigerate until ready to frost.
• Heat a non stick skillet over medium heat. Add the last half cup of coconut to the pan and cook, stirring occasionally until golden brown on all sides. Remove from heat.

To assemble:

• Once the bundt cake is cooled, place large mounds of the frosting on the top of the cake and use a spatula to spread it down and around the sides. You will most likely have frosting left over. Sprinkle the toasted coconut along the top of the cake. This cake can be refrigerated overnight or until ready to serve, but it's best if it's taken out of the refrigerator for at least 30 minutes before serving.