The cake and the frosting uses one 13.5 ounce/400ml can of coconut cream. You can also use canned coconut milk but the cream is richer. 

FOR THE COCONUT CAKE

390g (3 cups) all-purpose flour

8g (2 teaspoons) baking powder

6g (1 teaspoon) salt

200ml (¾ cup) canned coconut cream, shake well before opening

35ml (¼ cup) yogurt

1 tablespoon coconut extract

350g (1 ¾ cups) granulated sugar

226g (1 cup) unsalted butter, at room temperature

4 eggs at room temperature

50g (¼ cup) unsweetened coconut.

FOR THE ERMINE FROSTING

75g (9 tablespoons) all-purpose flour

375g (1 ⅔ cups) white granulated sugar

183g (¾ cup) whole milk, cold from fridge

183g (¾ cup) heavy cream, cold from fridge

183g (¾ cup) coconut cream 

425g (1⅔  cups) unsalted butter, softened slightly

5g (1 teaspoon) vanilla extract

5g (1 teaspoon) coconut extract

Pinch of fine sea salt

GARNISH

75g (1 cup) sweetened shredded coconut

50g (1 cup) unsweetened  coconut

INSTRUCTIONS

Preheat your oven to 350/325 convection degrees F. Heavily coat a 12-cup bundt pan with butter and thoroughly dust with granulated sugar. Set aside.

In a medium size bowl, sieve together flour, baking powder, and salt. Set aside.

In a small bowl or 4 cup measure combine the coconut milk, yogurt, and coconut extract. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on

medium speed until light in color and fluffy in texture, about 2 to 3 minutes.

Add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume and lighter in color. 

Add 1/3 of the flour mixture, followed by 1/2 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Scraping the sides between each addition. 

Run the mixer a full minute once all the ingredients are in. 

Pour the batter into the prepared pan. Sprinkle the top of the cake with the ¼ cup of coconut. 

Bake for 35 minutes, the coconut will brown. At this point loosely lay a piece of foil over the top to keep the coconut from burning. Bake for an additional 20-25 minutes. When a tester comes out clean it’s done.

Remove from the oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, before inverting the cake on a cake stand.

FROSTING

In a saucepan combine the flour and sugar, whisk together. Add the cold liquid, milk, cream and coconut milk. 

Whisk together making sure there are no lumps. Put on medium heat and bring to a simmer. Alternate between whisking and scraping the bottom of the pot with a rubber spatula. The paste will thicken. At the first big bubble set a timer for 3 minutes. Continuing to whisk and scrape. The goal is to cook out the flour without scorching the paste during those 3 minutes.

Remove from heat, pour through a mesh strainer onto a shallow dish, cover with plastic wrap and cool in the fridge. 

When the paste is cool, put the butter in the bowl of a stand mixer and whip, aerating the butter. Add the flour-sugar paste in 3 additions, scraping after each addition. Add the extracts and pinch of butter. Whip for 4 minutes.  

To Frost the Cake

In a shallow dish like a pie pan, combine the two coconuts. 

Cover the cake with frosting. I use a piping bag to get an even, thick coat of frosting on the cake. Hold the cake over the plate of coconut, using one hand, scoop up the coconut and press it into the frosting, covering the cake completely. 

Chill to set the frosting.