Coconut-Orange Bundt Cake

Ingredients

For the cake

Directions

1. Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 325˚. Coat a 12-cup bundt pan generously with cooking spray. Dust with flour to coat and tap out the excess. Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the sugar and orange zest and beat until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, then add both extracts. Beat in the flour mixture in 3 batches, alternating with the sour cream in 2 batches. Beat in the shredded coconut until combined.
2. Transfer the batter to the bundt pan and smooth out the top. Bake until the cake has puffed, is a deep golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a rack and let cool 20 to 30 minutes. Run a small offset spatula around the edges of the cake, then carefully invert the cake onto the rack to cool completely, about 2 hours.
3. To make the topping, dissolve ½ cup sugar in ½ cup simmering water; pour over ½ cup fresh cranberries and some thin strips of orange zest. After an hour, drain, then toss the cranberries and zest in ½ cup sugar and let dry for 2 hours.
4. Make the glaze: Combine the white chocolate and heavy cream in a medium heatproof bowl. Set the bowl over a saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water). Cook, stirring, until the glaze is smooth and thick, 2 to 3 minutes. Remove the bowl from the pan and stir in the grated orange zest and coconut extract. Let the glaze cool slightly, 3 to 5 minutes.
5. Spoon the glaze over the cake, allowing it to drip down the sides. Arrange the sugared cranberries and orange zest on top. Let the glaze set completely before slicing, at least 20 minutes.