Preheat oven to 325ºF and set oven rack in middle level.
Butter and flour a 10 inch Bundt pan.
Beat the butter with the sugar and vanilla until light; about 4 minutes.
Add the eggs, one at a time, beating well after each addition.
In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
Stir in the hazelnuts and coconut.
Pour the batter into the prepared pan and smooth top of batter.
Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
Finish cooling completely at room temperature.
Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.