Preheat the oven to 350º F. Grease two or three 8 inch round pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.

In a small mixing bowl combine the flour, baking powder, baking soda, and salt.

In a large mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.

Add in the eggs, sour cream, coconut milk, vanilla extract, and coconut extract. Beat with the electric mixer.

Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.

Evenly divide the batter among the pans. If using 2 pans, that’s about 650 grams / 3 cups of batter per pan, if using 3 pans, that’s about 433 grams / 2 cups of batter per pan. If you have bake even cake strips, soak them, then secure them around the outside of the pans.

Bake 2 pans for 35-45 minutes or 3 pans for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool for 20-30 minutes in the pans, then use a small spatula to loosen the cake from the edge of the pan. Remove the cake from the pans and allow them to cool completely on a cooling rack.

Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.

Add in the vanilla extract, coconut extract, salt and half of the powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.

Add the remaining powdered sugar. Taste to determine if you want to add more powdered sugar.

Preheat your oven to 350°F - no need to line your pan.

Spread 2 cups of shredded coconut in an even layer on the sheet. Don't pile it up or it toasts unevenly.

Bake for 3 minutes, then stir.

Keep baking in 2 to 3 minute intervals, stirring every time, until it's golden brown. This usually takes 6-10 minutes total.

Watch it closely once it starts turning color. Coconut goes from perfectly toasted to burnt fast.

Let it cool completely on the sheet before using.

If needed, level the cooled cakes using a cake leveler or serrated knife.

Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake.

In a mixing bowl, combine the toasted coconut and remaining 2 cups of shredded coconut. Stir to combine. Take handfuls of the coconut and press it into the sides and top of the cake.