White chocolate glaze
1.Preheat oven to 140°C. Grease a deep 25cm (10-inch) fluted ring pan. Sprinkle with flour and shake out excess.
2.Place chocolate in a medium saucepan. Add butter, coconut cream and sugar. Stir over low heat until smooth. Transfer mixture to a large bowl and cool 15 minutes.
3.Whisk in eggs, extract and sifted flours until smooth. Pour mixture into pan. Bake cake about 1 hour 20 minutes. Stand cake in pan 5 minutes, before turning onto wire rack to cool.
4.To make white chocolate glaze, place chocolate into a small saucepan and add cream. Stir over low heat until smooth.
5.Drizzle cold cake with glaze; sprinkle with flaked coconut.