1. Prepare the Pan
Preheat the oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 4–5 minutes, until light, fluffy, and noticeably pale.
This step helps create the tender texture of the cake.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and coconut extracts.
4. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. Begin and end with the flour mixture.
Mix just until combined. Do not overmix.
Fold in the shredded coconut.
5. Bake
Pour the batter evenly into the prepared Bundt pan and smooth the surface.
Bake for 70–85 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then carefully turn it onto a wire rack and allow it to cool completely.
6. Make the Glaze
Whisk together the powdered sugar, coconut milk, coconut extract, and vanilla until smooth and pourable.
Add a little extra coconut milk if the glaze is too thick.
7. Glaze and Finish
Place the cooled cake on a serving plate.
Slowly drizzle the coconut glaze over the top, allowing it to run down the sides and settle into the cracks of the cake.
Immediately sprinkle the toasted coconut over the glaze while it is still sticky.
Let the glaze set for about 15–20 minutes before slicing.
The finished cake is rich, buttery, moist, and packed with coconut flavor, with a sweet creamy glaze and lightly toasted coconut adding the perfect final touch.
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