• Preheat oven to 350 F (180C). 10 or 12 cup bundt pan ( any shape) either sprayed with cooking spray or lightly greased well with butter then floured

For the Cake:

• In a medium bowl whisk together the flour, baking powder and salt.
  In a bowl of a stand mixer combine the sugar and butter and beat on medium speed until very light and fluffy. 5-8 minutes
• In another bowl whisk together eggs, egg whites, then whisk in the cream of coconut, coconut and vanilla extracts
• With mixer on low speed, slowly add egg mixture to the butter mixture, stopping to scrape down sides of bowl as necessary, until fully incorporated. Beat for one minute.
• With mixer still on low speed, alternate the flour and buttermilk, making three additions of flour and two of buttermilk. Beat until fully incorporated. Beat in sweetened toasted coconut.
• Pour batter into prepared bundt pan and smooth the top. Bake in preheated oven for 45-60 minutes or until puffed, and golden and tester inserted into the middle comes out clean. Let cool in pan while preparing soaking syrup.
• For the Soaking Syrup:
  Combine the sugar and coconut milk in a small microwave safe bowl. Heat on high in 15 second increments, stirring between each until sugar is dissolved.
• Using a pastry brush, brush the warm cake evening with half the syrup. Let cool for 10 minutes then invert onto a wire rack. Remove from bundt and and brush the cake with the remaining syrup. Let cool completely
• For the Glaze:
  To make the glaze whisk the glaze ingredients together until smooth.
• When cool, pour coconut glaze over the cake, letting it drip down the sides. Garnish with toasted large flake coconut and let stand to allow the glaze to set before serving.