Preheat the oven to 325°F. Spray a standard 10 inch bundt pan with baking spray or butter and flour. Set aside.
Cream together the butter and sugar for 3-4 minutes until creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla and instant pudding.
Begin to add the flour and cream alternatively to the butter/sugar mixture. Stop and scrape the bowl as needed. Mix until fully combined, being careful not to over mix.
Stir in 1 cup of flaked coconut by hand.
Spread the batter into the pan. Bounce the pan a few times on the counter to remove any air bubbles and settle the batter.
Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a cake tester comes back clean. [oven temps vary] Cool completely then invert onto a serving platter.
To make the vanilla cream glaze: After the cake has cooled, mix together the ingredients for the glaze. Start with 4 tablespoons of heavy cream. adding additional cream until it reaches a "drizzle" consistency.
Drizzle on the top and down the sides of the cake and sprinkle the toasted coconut on top.
Store leftovers chilled.