Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla and coconut extracts.
6. Alternately add the flour mixture and coconut milk, beginning and ending with the flour. Mix until just combined.
7. Fold in shredded coconut.
8. Divide batter evenly between prepared pans and smooth the tops.

Step 2: Bake the Cake

1. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
2. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, mixing well.
3. Add coconut cream and coconut extract, beating until smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread frosting over the top.
2. Add the second cake layer and frost the entire cake.
3. Press shredded coconut onto the sides and top.
4. Refrigerate for at least 30 minutes before serving.