Step 1: Prep Your Pan & Oven

1. Preheat oven to 325°F (165°C).

2. Generously grease and flour a bundt pan, making sure to get all the crevices.

Step 2: Make the Cake Batter

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).

2. Beat in the eggs, one at a time, mixing well after each addition.

3. Stir in vanilla and coconut extracts.

Step 3: Mix Dry & Wet Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.

2. In another bowl, combine coconut milk and yogurt.

3. Add the dry ingredients to the creamed butter mixture in 3 parts, alternating with the coconut milk mixture.

4. Fold in the shredded coconut at the end until just combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared bundt pan and smooth the top.

2. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.

3. Let cool in the pan for 10–15 minutes, then invert onto a wire rack.

Step 5: Make the Glaze

1. In a small saucepan, combine coconut milk, sugar, and butter over medium heat.

2. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 3–4 minutes until slightly thickened.

3. Remove from heat and stir in vanilla and rum-flavored extract.

Step 6: Soak & Serve

1. While the cake is still warm, poke holes all over the top with a skewer or fork.

2. Slowly pour or brush the glaze over the cake, allowing it to soak in.

3. Let the cake rest for at least 30 minutes before slicing. For best flavor, let it sit for several hours or overnight.