Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you’re ready to bake, which is crucial for even cooking.
Prepare Bundt Pan: Grease and flour a 9 inch Bundt pan. Properly preparing the pan helps the cake release easily after baking, preventing it from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents and salt throughout the flour, ensuring the cake rises uniformly.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Creaming these ingredients introduces air into the batter, which contributes to the cake’s light texture.
Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts. Eggs help bind the ingredients together and add moisture, while the extracts infuse the cake with flavor.
Alternate Adding Dry Ingredients and Coconut Milk: Add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour mixture. This method ensures the batter stays smooth and well-mixed without overworking it, which could lead to a dense cake.
Fold in Shredded Coconut and White Chocolate: Gently fold in the shredded coconut and white chocolate chips until evenly distributed. Folding helps incorporate these ingredients without deflating the batter, maintaining the cake’s light texture.
Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top, then bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Baking until just done ensures the cake is moist and tender.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely. Cooling on a wire rack prevents the cake from becoming soggy by allowing air to circulate around it.