Step 1

Preheat oven to 350F. Grease and flour two 9″ round baking pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 3

Using a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, mixing well in between. Add in the vanilla and almond extract and mix well.

Step 4

With the mixer on low speed, add in 1/3 of the flour mixture, followed by 1/2 of the coconut milk. Repeat. Stir in the remaining flour mixture until just combined. Then fold in the shredded coconut with a rubber spatula.

Step 5

Divide the batter evenly into the prepared baking pans. Bake for 25 -30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.

Step 6

For the frosting: beat the cream cheese, butter, vanilla and almond extract until combined. Mix in the powdered sugar, one cup at a time, until smooth.

Step 7

To assemble: Trim the cake domes if necessary. Place one layer on a serving plate, top side down. Spread frosting on top. Place second layer on top. Cover cake with frosting.

Step 8

To decorate: lightly press the shredded coconut onto the sides of the cake and sprinkle with shredded coconut on top. Serve at room temperature.