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Preheat your oven and prepare a sheet pan for baking.
In a bowl, combine the flour, baking powder, and kosher salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the coconut extract and vanilla extract.
Gradually mix in the dry ingredients, alternating with the coconut milk until everything is well combined.
Fold in the sweetened shredded coconut.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting by beating together the softened butter and cream cheese until smooth.
Gradually add the powdered sugar, mixing until well combined.
Stir in the coconut extract and the coconut milk until the frosting is creamy.
Once the cake has cooled, spread the frosting evenly over the top.
Garnish with additional sweetened shredded coconut.