Ingredients

• 3 cups all-purpose flour , plus more for flouring the pan
• 0.75 teaspoons salt
• 1.5 teaspoons baking powder
• 2 cups white sugar
• 1 cup unsalted butter , softened
• 5 large eggs , at room temperature
• 1.5 teaspoons vanilla extract
• 1 teaspoon coconut
• 1 cup sour cream
• 1.25 cups sweetened flaked coconut
• 1 cup white chocolate chips , melted

Instructions

1. 1 Gather all ingredients.
2. 2 To make the coconut cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
3. 3 Combine flour, salt, and baking powder in a large bowl; set aside.
4. 4 Beat sugar and butter together in a large bowl with an electric mixer on medium until light and fluffy, about 5 minutes. Beat in whole eggs, 1 at a time, beating well after each addition. Add vanilla extracts, coconut extract, and sour cream: beat until combined.
5. 5 Add flour mixture and mix until just combined; fold in flaked coconut and white chocolate chips.
6. 6 Pour batter into the prepared pan and use the back of a spoon to spread batter evenly.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour 25 minutes. Allow cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours more.
8. 8 To make the frosting: Add cream cheese, butter, vanilla, coconut extract, and salt to a medium bowl; beat with an electric mixer until smooth. Gradually add powdered sugar and slowly mix until incorporated. Add cream and beat until light and fluffy, about 1 or 2 minutes.
9. 9 Frost the top and sides of the cake; lightly press coconut evenly around the outside.

Nutrition per serving