• Preheat the oven to 325 degrees Fahrenheit. Spray 12-cup bundt pan well with pan spray and set aside.
• Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
• Add 1 cup butter, and 2 ⅔ cups granulated sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
• Add 5 large eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.
• Add 1 cup sour cream and 1 tablespoon coconut extract, 1 teaspoon vanilla extract and mix until evenly incorporated.
• Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it's all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale.
• Fold 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
• Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the cake cool for at least 30 minutes before inverting it onto a baking rack.

Cream Cheese Frosting

• Add 1 cup salted butter and 4 ounces cream cheese, to a stand mixer bowl fitted with the paddle attachment and beat at medium-high speed.
• Add 3 ½ cups powdered sugar to the butter mixture and beat on medium-high until fully combined. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, beating until it’s pale and fluffy.

Assembly

• Once the cake is fully cooled, add the frosting to the outside and press 2 cups sweetened shredded coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.