For the Cake:

Prepare the Oven and Pans

• Preheat your oven to 350°F
• Grease and flour, or line an 11 x 7-inch rectangle pan with parchment paper.

Mix Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients:

• Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
• Mix with an electric mixer on medium speed for about 2 minutes until well combined.

Fold in Coconut:

• Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed

Pour and Bake:

• Pour the batter evenly into the prepared cake pan.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to wire racks to cool completely.

Make the Frosting:

• In a mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, mixing well after each addition.
• Addcoconut milk and beat until the frosting is light and fluffy. Fold in shredded coconut, leaving some for sprinkling on top

Assemble the Cake:

• Once the cake is completely cool, place it on a serving plate.
• Spread a layer of frosting on top.
• Optionally, layer any remaining cake and frost the top and sides of the entire cake.
• Sprinkle additional shredded coconut on top and sides, if desired.

Serve:

• Slice and enjoy your fluffy coconut cake!