1. Prepare standard bundt cake pan. Spray with cooking spray or shortening and flour generously. Set aside while preparing cake batter.
2. Preheat oven to 350 degrees. Arrange oven rack to center of oven.
3. In separate mixing bowl, beat together cream cheese, sugar and egg white until smooth and creamy. Add coconut, mix until blended.  Set aside.
4. In large mixing bowl fitted with beater attachment, add all cake ingredients together, beat for two minutes until smooth.
5. Fill pan with cake batter about 3″ deep in pan. With back of a teaspoon make a small tunnel in the cake batter in the center of the batter, make sure you do not go too deep in batter. Add coconut filling by clean spoonful in the tunnel. Tunnel should be about 1″ wide down the center of the batter in the pan.  Cover with remaining cake batter, smooth top of cake gently with off set spatula.
6. Bake cake at 350 F for 27-35 minutes. Remove cake from oven.
7. Turn cake pan over on rack, it should release immediately. cool cake to touch.

Make frosting:

In large mixing bowl fitted with paddle beater, whip together butter and cream cheese until creamy.  Add jam, extracts with 2 cups confectioners sugar.  Whip until sugar is smooth and creamy Makes 2 cups of frosting

Hobnail cake decor:

• Place cake on cake stand or other desired serving plate.
• Fill disposable pastry bag with small round tip #3-or 5.  Pipe dots in alternate levels around the base and body of cake. No need to pipe dots where the flowers will sit unless desired.
• Wrap 3-4″ faux or real peony stems in plastic wrap in bundle like a bouquet. Place flowers in center of dotted cake.
• To serve, cut desired size slices.