Source: Bon Appetit
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk (divided use)
2 cups (packed) sweetened shredded coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened shredded coconut (optional)
Preheat oven to 350 degrees F. Generously butter 12-cup Bundt pan; dust pan with flour.
Stir cake flour and salt in medium bowl to blend.
Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts.
Beat in flour mixture in four additions alternately with 1 cup coconut milk added in 3 additions. Fold in 2 cups shredded coconut. Transfer batter to prepared pan, smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack, cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional shredded coconut, if desired.
12 to 16 servings