• Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan or use a baking spray that contains flour. Make sure you grease all the nooks and crannies.
• Whisk the flour, baking powder, and salt together in a small bowl and set aside. 
• Combine the sugar, coconut oil, and butter in a large mixing bowl. Beat on medium high speed for 3 to 5 minutes until light in color and well combined. 
• Add the eggs, one at a time, beating well between each addition. Beat in the coconut extract and vanilla extract. 
• Add one third of the flour mixture and beat just until combined. Beat in half of the coconut milk then fold in another third of the flour mixture. Mix in the rest of the coconut milk then stir in the remaining flour.
• Fold in 1-¾ cups of the shredded coconut (reserve ¼ cup for decoration).
• Pour the batter into the cake pan. Bake 40 to 50 minutes or until a toothpick comes out clean.
• Cool in the pan for 8 to 10 minutes then invert the pan on a rack to cool completely.
• While the cake is baking, toast the remaining coconut on the stove top. Toss the coconut in a skillet over medium low heat. Stir frequently until golden brown. Set aside to cool.

For the Cream Cheese Glaze

• Add the cream cheese and powdered sugar to a small bowl. Blend until smooth. Stir in the vanilla extract, coconut extract, and salt. 
• Stir in 2 tablespoons milk. Add additional milk if you want a thinner glaze. 
• When the bundt cake is completely cool, drizzle the glaze over the top then sprinkle with the toasted coconut.