Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.

In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.

In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar together until fluffy and light in color.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the coconut milk. Mix until just combined. Fold in the shredded coconut gently.

Pour the batter into the prepared cake pan and smooth out the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a bowl, beat the powdered sugar and shredded coconut until well mixed. You can add a little coconut milk to adjust the creaminess if needed.

Once the cake is completely cooled, spread the coconut frosting over the top and sides of the cake.

Slice and serve with joy! Pair with vanilla ice cream or fresh berries.