Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease your bundt pan generously with butter or non-stick spray, and dust with flour.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Step 5: Add the eggs and yolks one at a time, mixing well after each addition, then add the extracts.
Step 6: Slowly add the coconut milk and mix on low speed until just combined.
Step 7: Gradually add the dry ingredients to the wet, mixing until just combined.
Step 8: Pour the batter into the prepared bundt pan and smooth the top.
Step 9: Bake for 50-60 minutes, or until a toothpick comes out clean.
Step 10: Cool in the pan for 15 minutes, then invert onto a cooling rack.
Step 11: Melt the white chocolate and mix with powdered sugar, coconut milk, and extracts for the glaze.
Step 12: Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut.
