2.5cupsShreddred Unsweetened Coconut(can use sweetened coconut)
Preheat your oven to 350°F on the ovenBake setting. Gather your 12-cup bundt pan and proceed to grease and flour it (see instructional video below).
Melt your coconut oil in a microwave-safe bowl until melted (30 seconds is generally enough).
In a large bowl, mix together your white cake mix, your vanilla pudding mix, your coconut oil, coconut extract, sour cream, and eggs. Use a hand or stand mixer, mixing for roughly two minutes on a medium speed setting.
Fold in your shredded coconut and then transfer your batter evenly into your bundt cake pan.
Bake your coconut cream bundt cake for one hour. Check the center of the cake using a cake tester to make sure it's cooked fully through.
Place your cake pan on a cooling rack and let sit for roughly 30 minutes. Afterward gently flip your cake pan onto the cooling rack and allow your cake to reach room temperature before glazing.
Simple Coconut Glaze
Make your glaze by whisking together your coconut milk, coconut extract, and powdered sugar until the desired consistency.
Pour the glaze over your cake in a clockwise motion (repeat until the glaze is finished) and then top with toasted shredded coconut.
Note: To prepare your toasted coconut garnish, simply add your coconut to a pan on low-medium heat. Keep stirring the coconut as it toasts and reaches a nice light golden color.