A moist and fluffy coconut cake layered with creamy coconut frosting, perfect for tropical dessert lovers.

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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
Alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Fold in shredded coconut.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract. Beat until smooth and fluffy.
Frost the cooled cakes and sprinkle with shredded coconut on top.