Preheat the oven to 350°F (175°C).

Prepare the pans by greasing and flouring two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Mix the dry ingredients in a large bowl:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

Whisk well and set aside.

Cream the butter and sugar in another large bowl:

Beat 1 cup unsalted butter and 2 cups granulated sugar

Mix until light and fluffy (3–5 minutes)

Add 4 eggs one at a time, beating after each addition

Add coconut and sour cream to the mixture:

Stir in ½ cup sour cream, 1 ½ tsp coconut extract, and 1 tsp vanilla extract

Slowly pour in 1 cup full-fat coconut milk while mixing

Fold in 1 ½ cups sweetened shredded coconut

Combine wet and dry ingredients:

Gradually add the dry mixture to the wet mixture

Mix until just combined — do not overmix

Divide and bake the batter:

Evenly pour the batter into the prepared pans

Bake for 28–32 minutes, or until a toothpick inserted comes out clean

Cool the cakes:

Let the cakes cool in the pans for 10 minutes

Then transfer to wire racks to cool completely before frosting

🥥 Coconut Cream Frosting Instructions:

Beat the butter until creamy (about 2 minutes).

Add powdered sugar, 1 cup at a time, mixing in between.

Pour in coconut cream and extract.

Beat on high for 2–3 minutes until light and fluffy.