Step 1: Prepare the Pan and Preheat

1. Preheat your oven to 325°F (165°C).

2. Grease and flour a bundt pan generously to prevent sticking.

Step 2: Make the Cake Batter

1. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

2. Add eggs one at a time, mixing well after each addition.

3. Stir in vanilla and coconut extracts.

Step 3: Mix the Dry and Wet Ingredients

1. In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

2. In a separate bowl, combine coconut milk and yogurt.

3. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture.

4. Gently fold in shredded coconut until evenly distributed.

Step 4: Bake the Cake

1. Pour the batter into the prepared bundt pan and smooth the top.

2. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in the pan for 15 minutes, then invert onto a wire rack.

Step 5: Make the Glaze

1. In a small saucepan, combine coconut milk, sugar, and butter.

2. Bring to a gentle simmer over medium heat, stirring constantly.

3. Cook for 3–4 minutes, until slightly thickened.

4. Remove from heat and stir in vanilla and rum extract.

Step 6: Glaze the Cake

1. While the cake is still warm, poke holes in the top with a skewer or fork.

2. Slowly spoon or brush the glaze over the cake, allowing it to soak in.

3. Let rest for at least 30 minutes before slicing. The longer it sits, the better the flavor.