This food is too good; I'm obsessed and had to share it with you.

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla and coconut extracts.
Alternate adding the dry ingredients and the coconut milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Fold in 1 cup of shredded coconut gently.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the butter in a large bowl until creamy.
Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth and fluffy.
Mix in the vanilla extract.