Combine the active dry yeast in a small bowl with warm milk, water, and white caster sugar.
Mix and let sit for 5 minutes until foamy.
Mix all-purpose flour, salt, and ground cardamom in a large bowl.
Incorporate the wet yeast mixture into the dry ingredients using a butter knife until a sticky dough forms.
Add in two beaten eggs and mix until well combined.
Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with plastic wrap and a tea towel, and let it rise for 1 hour or until doubled in size.
In a separate small bowl, combine brown sugar, coconut sugar, shredded coconut, vanilla bean paste, and ground cardamom for the coating mixture.
Roll the dough into a square on a floured surface and cut into 36 pieces.
Dip each piece in melted butter and roll in the sugar-coconut mixture before placing it in a greased bundt tin.
Cover and let rise for another 30 minutes.
Preheat the oven to 170°C and bake the bread for approximately 30 minutes or until dark and caramelized on top.
Let cool in the pan for 15 minutes before transferring to a serving plate.
Serve warm and enjoy!