Ingredients:
2 cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1 cup coconut milk
1 cup shredded sweetened coconut
For the Frosting:
½ cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk
1 tsp vanilla extract
1 cup shredded sweetened coconut, for topping
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Method:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and coconut extract.
Gradually add the dry ingredients, alternating with the coconut milk. Fold in the shredded coconut. Divide the batter between the prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Beat the butter until creamy, then gradually add the powdered sugar, coconut milk, and vanilla. Beat until smooth and fluffy. Frost the cake and cover the top and sides with shredded coconut. 
CoconutCake
