Florida Orange Juice White Chocolate Coconut Bundt Cake

Cake

1. Preheat oven to 325°F. Generously grease and flour a 12-cup bundt cake pan.
2. In a mixing bowl, combine flour, salt, baking powder, and baking soda, whisking well to ensure there are no clumps. Set aside.
3. In a large mixing bowl, combine sugar, orange zest, and softened butter. Cream together on medium speed for about 3 minutes until light and fluffy.
4. Add the melted white chocolate, then add eggs one at a time, scraping down the bowl after each addition. Mix in the coconut extract and vanilla extract.
5. Add 1/3 of the flour mixture, mixing on low speed until just combined. Add 1/3 of the orange juice and mix until combined. Repeat by alternating flour and orange juice additions to avoid overmixing.
6. When adding the last of the orange juice, fold in the shredded coconut with a rubber spatula. Continue mixing gently with the spatula to incorporate all ingredients without overmixing.
7. Pour the batter into a well-greased and floured 12-cup bundt pan and gently tap on the counter a few times to release air bubbles.
8. Bake for 60-70 minutes, or until golden brown, a toothpick in the center comes out with a few moist crumbs attached, and the edges begin to pull away from the sides of the pan. If your cake is browning too fast, gently tent the top of the pan with aluminum foil.
9. Cool in pan for 10-15 minutes, then invert onto a wire rack and cool completely, about 2 hours.

Glaze

1. In a mixing bowl, combine sifted powdered sugar and about half of the orange juice, whisk to combine; it may be thick at this point.
2. Stream in the melted white chocolate, add the coconut extract and combine.
3. Begin adding the remaining orange juice slowly,  ½ – 1 tablespoon at a time, until the desired consistency is reached.
4. Pour the glaze over the cooled cake. Top with shredded coconut and optional orange zest before serving.