Make sure you grease and flour your bundt pan really well. I would use shortening instead of cooking spray.
For better coverage and a thicker glaze, I always double the glaze recipe and I like to add more powdered sugar to make it thicker, but feel free to keep it a thinner, pourable consistency.
I also toast my coconut for the top.
This cake is even better the second day, so I suggest making it the day before, wrapping it in plastic wrap and then frost it an hour or so before you serve it.