Yep. You must make it. I don't care if it's for Easter, Mother's Day, or a regular ol' weekday like I did...you MUST make this cake. You know how Bundt cakes can sometimes be heavy or too dense? Not this one.  It's soft and moist, with a crispy edge, and just full of lovely coconut flavor. It's topped with a cream cheese Frosting, and well, cream cheese icing is the cat's meow. I love cream cheese frosting. I love it on a carrot cake. On cookies. I also love a salted caramel cream cheese frosting. You get the idea.  The secret is Cream of Coconut. You'll find this in the drink mixer section of the store...usually near the tonics, etc. Don't substitute coconut milk or coconut water here. Just don't. Coconut Bundt Cake with Cream Cheese Frosting Light, moist, and decadent with cream cheese topping…this cake is perfect for Easter, Mother’s Day, or any springtime soiree. Cream of Coconut is the magic ingredient in the cake, both for the flavor and keeping the cake moist. Look for it in the drink mixture section of the store. Do not substitute coconut milk or coconut water. YIELD: 12-16 slices PREP TIME: 40 minutes BAKE TIME: 65 minutes For the cake: 2 ½ cups unbleached, all-purpose flour 1 tablespoon cornstarch ½ teaspoon kosher salt 1 teaspoon baking powder 1 cup unsalted butter, room temperature 2 cups granulated sugar 1 teaspoon vanilla extract 1 teaspoon coconut extract 5 eggs 15-ounce can cream of coconut 1 cup sweetened, shredded coconut   For the frosting: 8 ounces cream cheese, room temperature ¼ cup unsalted butter, room temperature 1 pound powdered sugar 2 tablespoons milk 1 teaspoon vanilla pinch kosher salt sweetened, shredded coconut sprinkles (optional)   Preheat oven to 325.  Grease and flour a Bundt pan. Whisk together the flour, cornstarch, salt, and baking powder. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla and coconut extracts. Mix in the eggs, one at a time, until incorporated. Alternating, add in the flour mixture and cream of coconut, starting and ending with the flour. Add the flour in three additions. Mix just until combined. Stir in the coconut. Pour into the prepared pan and bake for 65 minutes or so, or until a toothpick inserted in the middle comes out clean, or with a few crumbs. Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove the pan. Let cool completely. Once the cake is cooled, make the frosting. Beat the cream cheese and butter together until well combined. On low speed, add in the powdered sugar, milk, vanilla extract, and salt. Once combined, increase speed to medium/medium-high and beat until combined and thick. Adjust consistency by adding more milk or confectioner’s sugar as needed. Spoon the mixture into a piping bag or large ziptop bag. Snip off the corner or tip, and pipe over the cooled cake. Top with shredded coconut and sprinkles, if desired.