A moist and fluffy coconut cake layered with creamy coconut frosting, perfect for any celebration or tropical treat craving.

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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.
In another bowl, mix coconut milk and sour cream together.
Alternately add dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with dry ingredients. 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 in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then coconut milk and extract. Beat until fluffy.
Frost cooled cakes and sprinkle the top and sides with shredded coconut.