COCONUT CAKE:

3 cups all-purpose flour, plus more for flouring the pan
1/2 tsp. salt
1/2 tsp. baking powder
3 cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup dairy sour cream
2 cups sweetened flaked coconut
1 cup white chocolate chips

Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.

Combine flour, salt, and baking powder in a large bowl; set aside.

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 dairy sour cream: beat until combined.

Add flour mixture and mix until just combined; fold in flaked coconut and white chocolate chips.

Pour batter into the prepared pan and use the back of a spoon to spread batter evenly.

Bake at 350°F 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.

FROSTING:

1/2 (8 oz.) pkg. cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
1 tsp. vanilla extract
1/8 tsp. salt
2 cups powdered sugar
2 tbsp. heavy cream
1 1/2 cups sweetened flaked coconut

Add cream cheese, butter, vanilla, 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.

Frost the top and sides of the cake; lightly press coconut evenly around the outside.

Submitted by: Bonnie