Prepare the Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with Supa Mama Non-Stick Baking Paper. Lightly grease the sides of the pans and dust with flour, tapping out any excess.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla and coconut extracts.

Alternate Wet and Dry Ingredients: Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the shredded coconut.

Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes.