Instructions

1. Preheat the oven: Set the oven to 350°F (177°C). Grease and flour a 9×13-inch cake pan and set aside.
2. Mix the dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for a few seconds to combine.
3. Add the butter and milk: Add the softened butter, coconut extract, shredded coconut, and ½ cup of milk to the dry ingredients. Beat at medium speed until the mixture is moistened and resembles a thick dough, for about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
4. Prepare the wet ingredients: In a separate bowl, whisk together the coconut milk, sour cream, and eggs until smooth.
5. Incorporate the wet ingredients: Add the egg mixture slowly, with the mixer running at medium speed. Scrape down the sides and bottom of the bowl as needed. Mix until combined, but do not overmix; small lumps in the batter are okay.
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 32-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool: Allow the cake to cool completely in the pan on a wire rack before adding any toppings.
8. Add toppings: Once the cake is completely cooled, top it with freshly whipped cream (or coconut whipped cream) and sprinkle with toasted coconut.
9. Serve and enjoy!