Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (3-4 minutes with an electric mixer).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
5. Alternately add the dry ingredients and coconut milk + sour cream, beginning and ending with dry ingredients. Mix until just combined.

2. Bake the Cake:

6. Divide the batter evenly between the cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Coconut Cream Frosting:

9. In a large bowl, beat cream cheese and butter until smooth.
10. Gradually add powdered sugar, beating well after each addition.
11. Mix in coconut cream, vanilla, and coconut extract until fluffy.

4. Assemble the Cake:

12. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
13. Add the second layer and frost the entire cake.

5. Add the Finishing Touches:

14. Sprinkle toasted shredded coconut over the top.
15. Chill for 30 minutes before serving to set the flavors.