Creating the Heavenly Coconut Snow Cake is a rewarding endeavor. Follow these detailed steps for a flawless result:

Preparing the Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Incorporate Shredded Coconut: Gently fold in the shredded sweetened coconut.
7. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Allow the cake layers to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Frosting

9. Beat the Butter: In a large bowl, beat the softened butter until creamy.
10. Add Sugar and Milk: Gradually add the powdered sugar, alternating with the coconut milk, beating until smooth and fluffy.
11. Flavor the Frosting: Mix in the vanilla and coconut extracts.

Assembling the Cake

12. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top.
13. Frost the Cake: Place the second cake layer on top and spread frosting over the top and sides of the cake.
14. Coat with Coconut: Gently press the shredded sweetened coconut onto the sides and top of the cake until fully coated.