• Preheat oven to 350°F. Grease two 9 inch cake pans with baking spray and line the parchment paper.
• Mix the shredded coconut into cake mix.
• Whisk the wet ingredients: coconut milk, butter, eggs, vanilla extract and coconut extract in a medium bowl.
• Mix cake flour mixed with wet ingredients. Do not over mix.
• Pour cake batter evenly into the two cake pans. Tap against the counter several times to spread the batter evenly and eliminate air bubbles.
• Bake the cake for 20-25 minutes or until the toothpick comes out clean.
• Cool the cakes. Invert the pans onto the cooling rack. Cool completely before frosting and assembling.

To Make Frosting:

• In a large bowl using a hand-held mixer or stand mixer, beat the butter and cream cheese together on medium speed until creamy and smooth.
• Add confectioner's sugar, coconut milk, vanilla extract, coconut extract and salt on low speed. Increase the speed and beat for 3-4 minutes. Add coconut milk if the frosting is too thick.

Assemble and Decorate:

• Use a serrated knife and flatten the tops of the cakes and create a flat surface.
• On cake stand, put one layer of cake. Evenly frost the top of the cake. Add shredded coconut. Place the second cake on top of the frosting over the first layer. Frost the top and sides of the cake. Place the cake in refrigerator for 20 minutes. This will allow the crumb coat to harden. Continue frosting the cake. Press shredded coconut onto the side of the cake and top of the cake.
• Refrigerate the cake for at least 20 minutes before slicing. Enjoy!

Notes:

• You can freeze this cake for up to 2 months. thaw it overnight in the refrigerator and bring it to room temperature before serving.
• The Cake layers can be baked, cooled and covered tightly for overnight and assemble it the next day.
• Frosting can also be prepared in advance, covered and refrigerate overnight. Just bring it to room temperature and slightly soften the frosting before assembling the cake.
• I used canned coconut milk. It's usually found near the thai food products. Use the coconut milk at room temperature.
• Use block cream cheese and not the cream cheese spread.
• You can make 9x13 sheet cake instead of layered cake. You can also make the bundt cake using the same batter.
• You can also make the cupcakes. Fill the cupcake liners 2/3 full, bake at 350°F for about 20 minutes.