Step 1

Preheat the oven to 350 F. Grease and line 3 8" cake pans with parchment.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, combine 3 3/4 cups all-purpose flour, 2 1/4 cups sugar, 3 1/4 tsp baking powder and 1 tsp kosher salt.

Step 3

With the mixer on low speed, add the 3/4 cup softened, unsalted butter, 1 tbsp at a time, until all the butter is incorporated. Continue mixing for at least one full minute--the mixture should look sandy with tiny chunks of butter.

Step 4

Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, 3/4 cup full fat coconut milk, 6 tbsp neutral oil, 3 large eggs, and 1 tbsp vanilla extract. (If the coconut milk is chunky from the can, try microwaving it for 30 seconds to get smooth it out. If you forgot to bring your sour cream to room temperature, whisk the sour cream and coconut milk together, then microwave for 30 seconds to warm.)

Step 5

Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter.

Step 6

Divide batter equally between the 3 prepared pans (around 565g per layer). Bake for 30 minutes, or until fragrant with golden edges and the middle springs back under your finger.

Step 7

While the oven is still on at 350 F, spread 2 cups sweetened shredded coconut on a baking sheet in an even layer. Bake for 20 minutes, stirring every 5 minutes, or until the coconut is a light golden brown.

Step 8

Add 8 oz cream cheese, softened slightly and 1/2 cup butter, softened to room temperature to the bowl of a stand mixer and beat on low until combined, about 1 minute.

Step 9

Gradually add 3 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tbsp sour cream, 2 tbsp coconut milk, 1/2 tsp vanilla extract and 1/4 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and fluffy. If the frosting still looks a little thinner than you'd like, add the remaining 1/2-1 cup powdered sugar.

Step 10

To assemble the cake, frost the cooled cake layers with the cream cheese frosting. Use your hand to coat the entire cake in toasted shredded coconut--this will get messy, but do your best to pat it onto the sides!