Ingredients

The following ingredients have 4 Servings
  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (227 g) unsalted butter (room temperature)
  • 8 ounces (227 g) full-fat cream cheese (room temperature )
  • 2 cups (397 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon coconut extract
  • 5 large eggs (room temperature)
  • 1/2 cup (113 ml) Thai Kitchen (or similar) unsweetened coconut milk (well combined )
  • 1/4 cup (57 ml) unrefined coconut oil (melted and slightly cooled)
  • 1 cup (227 g) unsalted butter (room temperature)
  • 2 and 1/2 cups (283 g) confectioners' sugar (sifted)
  • 1/4 teaspoon salt
  • 3 and 1/2 Tablespoons (49 ml) Thai Kitchen (or similar) unsweetened coconut milk (well combined)
  • 1/4 teaspoon coconut extract
  • 4 ounces (170 g) quality white chocolate (melted and cooled for 10 minutes)
  • 2 cups coconut (sweetened shredded, finely shredded, or flaked)

Instruction

  • Preheat the oven to 325°F. 
  • In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract and coconut extract.
  • Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the coconut milk and coconut oil. 
  • Reduce the speed to low and add in the flour mixture, mixing just until combined. 
  • Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it. Scrape the batter into the prepared pan. 
  • Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 and ½ hours.