1. Preheat oven to 325°F and generously grease and flour a 10-inch Bundt pan.

2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. Beat butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla.

4. Whisk buttermilk and sour cream together.

5. Add the dry ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Fold in shredded coconut.

6. Beat cream cheese until smooth, then mix in condensed milk, coconut, egg yolk, vanilla, and coconut extract.

7. Add half the chocolate batter to the prepared Bundt pan and spread evenly.

8. Spoon the coconut cream filling over the batter, keeping it away from the edges.

9. Cover with the remaining chocolate batter and smooth the top.

10. Bake for 65–75 minutes, or until a toothpick inserted into the chocolate cake comes out with a few moist crumbs.

11. Cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.

12. Melt chocolate chips and heavy cream together over low heat until smooth.

13. Remove from heat and stir in butter and vanilla. Cool slightly until thickened.

14. Drizzle the fudge glaze over the cooled cake and sprinkle with shredded or toasted coconut.