Instructions

• Preheat the oven to 325°F (163°C).
• In a medium bowl, whisk together 3 cups (360 g) all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat 1 cup (227 g) unsalted butter (room temperature) and 8 ounces (227 g) full-fat cream cheese (room temperature) on medium speed until smooth and creamy, about 1 minute.
• With the mixer running, gradually add 2 cups (397 g) granulated sugar. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Beat in 2 teaspoons vanilla extract and 3/4 teaspoon coconut extract.
• Reduce the mixer speed to medium-low. Add 5 large eggs (room temperature) one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
• Add 1/2 cup (113 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary) and 1/4 cup (57 ml) unrefined coconut oil (melted and slightly cooled). Beat just until incorporated.
• Reduce the speed to low and add the flour mixture in two additions, mixing just until combined. Do not overmix.
• Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all nooks and crannies (a non-stick baking spray with flour or butter plus a light dusting of flour works well).
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake for 55 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
• Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack and let it cool completely, about 2 1/2 hours.
• While the cake cools, melt 4 ounces (170 g) quality white chocolate (use a double boiler or short bursts in the microwave, stirring frequently). Allow the melted white chocolate to cool for 10 minutes.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the remaining 1 cup (227 g) unsalted butter (room temperature) on medium speed until completely smooth. Reduce the speed to low and gradually add 2 1/2 cups (283 g) sifted confectioners' sugar, beating until incorporated.
• Add 1/4 teaspoon salt, 3 and 1/2 Tablespoons (49 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary), and 1/4 teaspoon coconut extract. Beat until smooth. Add the cooled melted white chocolate and beat until the frosting is smooth. Increase the speed to medium-high and beat for 1 minute to lighten the frosting.
• Spread the frosting evenly over the top and sides of the completely cooled cake. Press 2 cups coconut (sweetened shredded, finely shredded, or flaked) onto the frosting to coat the entire cake.
• Allow the frosting to set for 20 minutes, then slice and serve.