This beautiful cake is the perfect dessert for any coconut lover.
Preheat oven to 350°F.
Grease two 9-inch round cake pans.
In a large bowl, mix flour, baking powder, and salt.
In separate bowl, beat sugar and butter until smooth.
Beat in egg yolks, coconut milk, whole milk and coconut extract.
Add to dry ingredients and mix until well-blended.
Pour 1/2 of cake batter into each prepared pans.
Bake approximately 40 minutes, or until toothpick inserted in center cooks out clean.
Remove cakes and allow to fully cool before icing.
Beat together confectioners' sugar, butter, milk and coconut extract until smooth. Add more or less confectioners' sugar and/or milk to get to the consistency you would like.
To make cake:
When fully cool, turn cakes out onto racks.
Place 1 cake layer on cake plate and spread 1 cup frosting over cake layer.
Sprinkle 1 cup sweetened shredded coconut over.
Top with second cake layer.
Spread remaining frosting over top and sides of cake, piping the edges into a nice design.
Sprinkle remaining coconut on top of cake.