Preheat your oven to 350°F (175°C). Grease and flour an 11 x 7-inch rectangle pan, or line it with parchment paper if you want an easier cleanup (because let’s be real, dishes are not our favorite part of baking).

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set it aside while you move on to the magic-making part.

Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes, until everything is well combined. The batter should be smooth, creamy, and full of delicious coconut aroma.

Gently fold in the shredded coconut with a spatula or wooden spoon. This gives the cake that extra coconut texture in every bite.

Pour the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If your kitchen starts smelling like a tropical dream, you know you’re on the right track.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. (I know, waiting is hard, but trust me, it’s worth it.)

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the coconut milk and continue beating until light and fluffy. Finally, fold in the shredded coconut, saving some for sprinkling on top.

Once the cake has completely cooled, spread the frosting evenly over the top. Sprinkle additional shredded coconut over the frosting for an extra touch of coconut goodness.

Cut yourself a generous slice and enjoy every fluffy, coconut-infused bite.