• Chop the white chocolate. Melt half of the chopped chocolate and set aside.
• Cream together the butter, sugar and extracts until light and fluffy, about 5 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Mix in the melted chocolate.
• Combine the flour, baking powder, baking soda, salt; add the dry to the creamed mixture alternately with the sour cream and coconut milk. Mix until just combined.
• Stir in the remaining chopped chocolate and set the batter aside to rest for 30 minutes.
• Preheat your oven to 350F.
• Grease a 10 inch Bundt pan and sprinkle with the 2 tablespoons of granulated sugar to coat the pan.
• Sprinkle approx 35 grams of shredded coconut into the bottom of the pan. Pour the batter into the pan and use a knife or spatula to smooth it out. Sprinkle on the remaining 35 grams of coconut and lightly press into the cake.
• Bake the cake for 55-60 minutes or until a cake tester comes out clean. If the cake seems to be getting too dark at any point, tent with foil.
• Cool for 10 minutes in the pan and remove from the pan to a wire rack to cool completely.

Toast the Coconut

• Spread an even layer of shredded coconut on a microwave-safe plate.

  Heat the coconut in 20-30 second intervals on high power. After each interval, stir the coconut with a fork or spoon to ensure even toasting.

  This process usually takes 1.5-2 minutes total, depending on your microwave. You do not want any color, just to very lightly toast and remove excess moisture.

  Once toasted, give the coconut a good stir and let it cool completely before using it on your cake.

Make the Cream Cheese Buttercream

• In a large mixing bowl, use a hand or stand mixer to beat the softened butter and softened cream cheese together until smooth and creamy. This should take about 2–3 minutes on medium speed.
• Add the extracts and mix briefly to combine.
• Sift or whisk the powdered sugar to remove lumps, then gradually add it to the butter and cream cheese mixture. Start on low speed to prevent a sugar cloud, then increase to medium speed. Continue mixing until the sugar is fully incorporated and the frosting is fluffy, about 3–4 minutes.

Frost & Finish The Cake

• Move your cooled cake to a cake board or serving platter and completely frost with the cream cheese frosting and then coat the outside of the cake with the lightly toasted coconut.
• The cake can be stored at room temperature under a cake dome for up to 3 days