Beat butter and sugar in bowl of a heavy-duty mixer until creamy. Add eggs, then coconut extract, vanilla extract and last sour cream. Beat until smooth. Scrape down sides of bowl. Add in the coconut flakes and then the flour mixture. Pour into greased 9x13 inch pan or a greased bundt pan. Top with the remaining shredded coconut and mini chocolate chips.
Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 30-40 minutes. Let cool for about 10-15 minutes. Serve warm!
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/06/10/gluten-free-almond-joy-coffee-cake/