2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 tsp coconut extract

1 cup coconut milk

1 cup heavy whipping cream

8 oz cream cheese, softened

2 cups powdered sugar

2 cups sweetened shredded coconut, toasted

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Preheat your oven to 350 °F (175 °C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in vanilla extract and coconut extract until combined.
Gradually add the dry ingredients, alternating with coconut milk, beginning and ending with the dry mix. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the heavy whipping cream until soft peaks form.
In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and coconut extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Place one cooled cake layer on a serving plate, spread a layer of frosting, top with the second cake layer, and frost the top and sides.
Press sweetened shredded coconut onto the top, allowing some to fall onto the edges.

Toast the coconut just before decorating for optimal texture.

Use a sharp knife dipped in hot water for clean slices.

Store leftovers in the fridge for up to 4–5 days.

You can make the cake layers a day in advance and frost the next day.

Substitute coconut milk with whole milk or diluted coconut cream if needed.