Preheat the oven to 325 degrees Fahrenheit.

In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and sugar on medium-high until fluffy. Add the eggs one at a time, then the sour cream, lemon juice, vanilla, and salt. Beat until light. Scrape the bowl with a spatula to make sure everything is mixed.

In a separate bowl, stir together the flour, baking powder, and baking soda. In another bowl, whisk together the coconut milk and water. Alternate adding the dry ingredients and the coconut milk mixture into the batter (dry, wet, dry). Add all but two tablespoons of the shredded coconut and mix just until fully combined. Scrape the bowl. PRO TIP: Coconut milk may separate in the can. A quick whisk in a bowl will emulsify if again.

Grease a 10" standard nonstick bundt pan. Pour about ¼ to ⅓ of the batter into the bundt and even it out with a spatula. Sprinkle in a layer of most of the white chocolate chips, reserving about ¼ cup. Pour the rest of the batter on top of the chips and smooth evenly. Sprinkle the top of the batter with the reserved chocolate chips and coconut. PRO TIP: I never grease a bundt pan too early. The grease will often pool at the bottom of the cake pan.

Bake for 1 hour 25 minutes, or until a cake tester comes out clean. Cool for 10 to 15 minutes on a wire rack. I like to run a small offset spatula around the inner and outer rings of the bundt pan before I unmold the cake, to help separate the cake from the cake pan. Then, using pot holders to protect your hands, turn the cake upside down onto a wire rack. Remove the bundt pan and cool fully. PRO TIP: Always take a bundt cake out of the cake pan while it's still warm; this helps ensure it will not stick. .If the worst happens and the dome of the cake does stick, just scrape it out and do a patch job as best you can. It gets covered in thick frosting anyway!

In a stand mixer fitted with the paddle attachment, mix the butter, cream cheese, and powdered sugar on low until combined. Add the vanilla and salt and beat on medium-high until fluffy and smooth.

Use an offset spatula to frost the cake generally with the cream cheese buttercream, including the inner ring. You may not use all of the buttercream (I usually have a cup or so leftover.) Use your hand to cup and spread shredded sweetened coconut over the entire surface. Serves 10-12 people.