Preheat oven to 325°F.

Deposit even more non-stick spray into a bunt cake pan.

Beat 2 sticks or 225 g of room temperature unsalted butter on high speed for about 1 minute.

Add 400 G or 2 cups of granulated sugar and beat on medium high speed for 3 to 4 minutes until light and fluffy.

Scrape down the sides of the bowl.

Add four room temperature eggs one at a time, beating each for about 30 seconds and scraping down the sides of the bowl between each egg.

Add 115 G of melted and cooled white chocolate, scrape down the sides of the bowl once more.

Beat in 160 G or ¾ of a cup of unsweetened coconut milk, 100 G or about ⅓ of a cup of sour cream and 1 teaspoon of coconut extract.

In a separate bowl, combine 360 G or 3 cups of all purpose flour, 1 teaspoon baking powder, half teaspoon baking soda and 1 teaspoon of kosher salt.

Whisk to combine.

Add dry ingredients to the wet ingredients and mix gently until no dry patches remain.

Fold together a couple times by hand.

Evenly distribute batter throughout the bunt cake pan.

Jostle the pan about and tap it a few times to get the top nice and flat.

Bake in a preheated 325°F oven for 55 to 65 minutes or until the edges of the cake begin to pull away from the sides of the pan.

While the cake cools, prepare frosting.

In the bowl of a stand mixer, combine 1 18 Oz block of cream cheese, 6 oz hunk of butter, 1 tbspoon vanilla extract, and a pinch of kosher salt.

Beat for about 3 to 4 minutes or until light and fluffy.

Sift anywhere from 16 to 20 oz of powdered sugar, starting with 16.

Beat on a low speed for about 1 minute until creamy and frosting like.

Once the cake is completely cooled, optionally turn it out onto a cake board.

Place the cake on a cake turntable for frosting.

Apply frosting evenly.

Sprinkle sweetened shredded coconut on top and sort of throw on the sides.

Press lightly to ensure adhesion.

Clean up and serve.

For the improved cake, brown butter.

Add enough ice to the brown butter to bring it back up to 225 g.

Put the brown butter in the fridge until cooled, then bring back to room temperature.

Add about 50 g of the thick stuff on the top of a can of cream of coconut.

Add four room temperature eggs one at a time, scraping down the bowl between each.

Make caramelized white chocolate by spreading chips on a baking sheet and placing in a 250°F oven for 45 minutes to an hour and a half, mixing every 15 minutes.

Allow caramelized white chocolate to cool to room temperature.

Remelt if necessary and add 125 G to the batter.

Add flour, salt, baking powder, and baking soda.

Add coconut milk and sour cream or creme fresh in stages: a third of the dries, half the wets, another third of the dries, rest of the wets, rest of the dries, mixing and scraping between each addition.

Butter the bunt cake pan instead of using nonstick spray.

Dust the pan with coconut sugar.

Tap out any excess and patch up any dry spots.

Add about half the cake batter to the pan.

Carve a channel into the center of the batter.

Pour a river of doul dee into the channel.

Gently cover the doul dee with the second half of the cake batter.

Bake in the same 325°F oven for 60 to 70 minutes.

Prepare frosting by beating butter until light and fluffy.

Slowly add 14 oz of sweetened condensed coconut milk to the butter while the machine runs.

Add about 1 tablespoon of spiced rum.

Beat for about 5 minutes until super light and fluffy.

Add about 4 oz of sifted powdered sugar.

Toast sweetened shredded coconut for about 10 minutes or until brown, stirring occasionally.

Turn out the cooled cake onto a cake board.

Apply an even generous layer of frosting.

Sprinkle with toasted coconut.

For the ultimate cake, use the brown butter and coconut cream sugar mixture.

Add the four eggs one at a time, scraping down between each addition.

Add the toasted white chocolate.

Add dry ingredients in stages: dry, wet, dry, wet, dry.

Butter the pan and dust with coconut sugar.

Omit the doul dee.

Use the original cream cheese frosting recipe, swapping half the butter for coconut cream.

Add 1 teaspoon of coconut extract.

Add 1 to 2 tablespoons of spiced rum.

Drizzle the cake with more caramelized white chocolate.

Allow to cool completely.

Frost generously and evenly.

Coat with toasted coconut.