• Preheat the oven to 320F and spray a 12-cup bundt pan well with coconut oil spray.
• Combine the 2¼ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, and ½ teaspoon baking soda.
• In a second bowl, using an electric mixer, whisk the ½ cup salted butter and ¼ cup coconut oil until combined. Add 1 ½ cups granulated sugar and whisk for 20 seconds. Use a spatula to scrape the sides.
  
• Add the 3 large eggs, one by one, and whisk after each to incorporate. Add in the 2 teaspoons vanilla extract, 2 teaspoons coconut extract, and 14 ounces full-fat coconut milk. Mix with the mixer just until combined.
  
• Next, we'll incorporate the dry ingredients by hand. Add the flour mixture and stir with a spatula until there are no visible flour streaks. The mixture will be lumpy, and that's fine.
  
• Add the 1 cup sweetened shredded coconut and ½ cup white chocolate chunks and fold in to incorporate.
  
• Transfer the batter to the prepared bundt cake pan and level the tops.
• Bake for 55-65 minutes, until a toothpick inserted comes out clean.
  

Cream Cheese Frosting:

• Place all the ingredients in a mixing bowl (8 ounces block of full-fat cream cheese, ¼ cup coconut yogurt, ¼ cup honey, 1 teaspoon vanilla extract, 1 teaspoon coconut extractWhisk with the electric mixer to combine. Stop and scrape the sides and bottom with a spatula. Mix again until smooth. Refrigerate until ready to use.

Assembly:

• Once the cake is cool and ready to assemble, spread out the frosting on the outside. Sprinkle and gently press with 1 ½ cups sweetened shredded coconut to make sure it evenly adheres all over the tops of your cake.