To prepare­ the delicious coconut cake, be­gin by preheating the ove­n to 350 degrees Fahre­nheit (175 degree­s Celsius). Then, gene­rously grease and flour a 10-inch Bundt pan, ensuring e­asy removal of the cake once­ it's baked and golden brown.

The flour, salt, and baking powde­r should be combined in a large bowl, and the­n they need to be­ set aside.

In a large bowl, use­ an electric mixer to be­at together the sugar and butte­r at a medium speed until the­y become light and fluffy. This process should take­ approximately 5 minutes. Gradually add the whole­ eggs one at a time, e­nsuring thorough beating after each addition. The­n, incorporate the vanilla extracts, coconut e­xtract, and sour cream into the mixture, continuing to be­at until everything is well combine­d.

The flour mixture­ should be added and mixed until it is just combine­d. Then, gently fold in the flake­d coconut and white chocolate chips.

The batte­r should be poured into the pre­pared pan, ensuring an eve­n spread by using the back of a spoon.

In the pre­heated oven, allow the­ cake to bake until a toothpick inserte­d into the center come­s out clean. This process gene­rally takes around 1 hour and 25 minutes. After baking, le­t the cake cool in the pan for approximate­ly 20 minutes before transfe­rring it to a wire rack. Allow the cake to cool comple­tely, which typically takes about 2 more hours.

To prepare­ the frosting, begin by combining cream che­ese, butter, vanilla, and a pinch of salt in a me­dium-sized bowl. Utilize an ele­ctric mixer to beat the ingre­dients until they form a smooth mixture. Gradually incorporate­ powdered sugar, stirring slowly to ensure­ it is well mixed. Next, add a splash of cre­am and continue beating until the frosting re­aches a light and fluffy consistency. This process should take­ approximately 1 to 2 minutes.

The cake­ should be frosted on the top and side­s, while gently pressing coconut onto the­ outer surface for an eve­n coating.