Coconut bundt cake

Spray a non-stick bundt pan thoroughly.

Beat the room temperature butter on high about a minute to soften further and prevent lumps.

Add the granulated sugar and beat on medium high three to four minutes until light and fluffy.

Add the eggs one at a time, beating each about 30 seconds and scraping between.

Beat in the melted and cooled white chocolate, then the coconut milk, sour cream and coconut extract.

Whisk the flour, baking powder, baking soda and salt together, add to the bowl and mix gently until no dry patches remain, then fold a couple of times by hand.

Distribute evenly through the bundt pan, jostle and tap flat.

Bake at 325F for 55 to 65 minutes, until the edges pull away from the pan.

For the frosting beat the cream cheese, butter, vanilla and salt three to four minutes until light and fluffy.

Sift in the powdered sugar starting at 16 ounces, beginning on low speed, and beat about a minute until creamy.

Turn the cooled cake onto a cake board on a turntable, frost evenly, then coat generously with sweetened shredded coconut and press lightly to make it stick.

Upgraded version: brown the butter, weigh it and add enough ice to bring it back to 225 grams, chill, then bring back to room temperature.

Spread white chocolate chips on a baking sheet and caramelize at 250F for 45 minutes to an hour and a half, stirring every 15 minutes, until beige and smooth.

Add the dries and wets in stages: a third of the dries, half the wets, a third of the dries, the rest of the wets, the rest of the dries, mixing and scraping each time.

Butter the bundt pan instead of spraying it and dust it with coconut sugar, tapping out the excess.

Add half the batter, carve a channel down the centre, pour in dulce de leche and cover gently with the rest of the batter.

Bake at 325F for 60 to 70 minutes.

Russian buttercream: beat the butter light and fluffy, stream in the sweetened condensed coconut milk with the machine running, add the spiced rum and beat about five minutes, then sift in the powdered sugar.

Spread the sweetened shredded coconut out and toast about 10 minutes until brown, stirring part way.

Turn out onto a cake board with a smear of frosting; if it sticks, let it sit upside down and let gravity do it.

Final version: original cream cheese frosting with half the butter swapped for coconut cream, plus coconut extract and one to two tablespoons of spiced rum.

Drizzle the cake with more caramelized white chocolate, cool completely, frost generously and coat with toasted coconut.