INGREDIENTS
For the coconut cake:
* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* ½ cup canned coconut milk, mixed well before measuring
* ½ cup buttermilk, at room temperature
* 1 tablespoon coconut essence or coconut extract
* 1¾ cups granulated sugar
* 1 cup unsalted butter, at room temperature
* ½ cup white chocolate, melted
* 3 eggs, at room temperature
* 2 egg whites, at room temperature
For the coconut buttercream:
* ½ cup unsalted butter, slightly cold
* ½ cup cream cheese
* 2½ cups icing sugar, sifted
* 1 teaspoon coconut essence or extract
* A pinch of salt
For the topping:
* 1 cup sweetened shredded coconut
* 1 cup toasted coconut
* 1 cup toffee baking bits

METHOD
Preheat your oven to 325 degrees Fahrenheit, or about 165 degrees Celsius.
Grease a 12-cup Bundt cake tin with non-stick spray and lightly dust it with granulated sugar. Set aside.
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, combine the coconut milk, buttermilk and coconut essence.
Using a stand mixer, beat the butter and sugar together for 2 to 3 minutes, until light and fluffy.
Add the melted white chocolate, followed by the eggs and egg whites, adding them one at a time and scraping down the sides of the bowl as you go.
Beat for another 2 minutes until the mixture is smooth and slightly increased in volume.
With the mixer on low, add one-third of the flour mixture, followed by half of the coconut mixture.
Add another third of the flour mixture, followed by the remaining coconut mixture.
Finally, add the remaining flour.
Mix just until everything is combined. Don’t overmix.
Pour the batter into the prepared Bundt tin.
Sprinkle the toasted coconut over the batter, followed by the toffee bits.
Bake for 50 to 55 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
Remove from the oven and place on a cooling rack.
Allow the cake to cool completely in the tin, ideally for about an hour, before turning it out onto a cake stand.

COCONUT BUTTERCREAM
Beat the ½ cup butter and ½ cup cream cheese together for about 2 minutes until light and fluffy.
Gradually add the sifted icing sugar, one cup at a time, mixing between each addition.
Add the coconut essence and a pinch of salt.
Increase the mixer speed to medium-high and beat for another 3 to 5 minutes, until the buttercream is light and fluffy.

TO FINISH
Once the cake has completely cooled, spread or pipe the coconut buttercream over the top.
Finish with a generous sprinkling of shredded coconut.
And there you have it — a delicious white chocolate coconut cake with coconut buttercream, toasted coconut and toffee crunch.