Ingredients:

  • 1 (15.25 oz) box White Cake Mix
  • 3 Large Eggs, room temperature
  • ½ cup (1 stick) Unsalted Butter, melted
  • ½ cup Full-Fat Canned Coconut Milk (the thick cream layer)
  • ½ cup Buttermilk, room temperature
  • 4 oz White Chocolate, melted
  • 1 teaspoon Pure Coconut Extract (divided)
  • 2 cups Powdered Sugar
  • 4 oz Cream Cheese, softened
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Sweetened Coconut, toasted

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a standard 12-cup Bundt pan. Set aside.
  2. In a large mixing bowl, whisk together the melted unsalted butter, full-fat coconut milk, and buttermilk until uniform.
  3. Add the cake mix and large eggs to the liquid mixture. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
  4. Fold in the melted white chocolate and ½ teaspoon of the coconut extract until just combined. Do not overmix.
  5. Pour the batter into the prepared Bundt pan. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely (approximately 30-45 minutes).
  7. Prepare the glaze: In a medium bowl, beat the softened cream cheese until fluffy. Gradually add the powdered sugar. Mix in the heavy cream, vanilla extract, and the remaining ½ teaspoon of coconut extract until the glaze is smooth and drizzleable.
  8. Drizzle the glaze generously over the cooled cake. Sprinkle the top immediately with the toasted shredded coconut flakes before the glaze sets.