Jelly Bean Cake

Chop jelly beans into small pieces ( by hand or food processor with steel blade ) Toss with a bit of flour to coat. Set aside. Beat butter or margarine ( and cream cheese if using ) with sugar until fluffy. Beat in extract, eggs and sour cream until smooth. Combine flour, baking soda, baking powder and salt and blend into creamed mixture. Reserve one cup plain batter and stir in jelly bean mixture ( and coconut if using ) to remaining batter. Grease and flour a Bundt pan very well. Place and smooth 1 cup batter into pan and add remaining batter and smooth top. Bake 325F about one hour or tested done and top springs back when lightly touched with finger. Cool on rack 15 minutes and carefully invert onto serving plate. Cool completely. Dust with powdered sugar or fine colored decorators sugar or frost with pastel colored powder sugar frosting.

Note: if using cream cheese use 2 tsp baking powder and omit baking soda. If using sour cream use both the baking soda and the baking powder.