Step 1

Prepare the cake pan. Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).

Step 2

Combine the dry ingredients. In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.

Step 3

Cream the butter and sugar. In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.

Step 4

Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.

Step 5

Mix in the dry ingredients. Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.

Step 6

Bake. Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.

Step 7

Make the frosting. In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tbsp of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.

Step 8

Decorate. One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!