Preheat oven to 175ºC/350ºF degrees.

Spray with cooking spray or grease well and flour an 8-inch Bundt pan.

In a food processor, pulse 1/2 cup of coconut, flour, baking powder, and salt until well mixed.

In a mixer, beat butter until creamy and gradually add sugar until light and fluffy.

Add eggs, egg whites, and vanilla and continue beating until well mixed.

Add flour mixture alternating with the coconut milk, starting and ending with the flour mix and beating well after each addition.

Pour batter into prepared pan and bake for about 35/40 minutes until a cake skewer inserted into middle of cake ring comes out clean. It tends to be less cooked near the centre of the bundt pan so test there. Transfer to a wire rack and allow to cool in the pan for at least 30 minutes.

Invert the cake onto rack to cool completely. Trim top of cake if the cake is not level.

Beat icing sugar and milk until smooth. Add pink food colouring .

In a separate bowl, toss remaining cup of coconut with small amount of pink edible dust.

Drizzle icing over top of cake and sprinkle with pink coconut.