Copycat Tom Cruise White Chocolate Coconut Bundt Cake

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, (mixed before measuring)
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, (melted)
• 3 eggs, (at room temperature)
• 2 egg whites, (at room temperature)
• 1/2 cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt
• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut, (I buy mine pre-toasted from Orson Gygi)
• 1 cup toffee baking bits

Directions