Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar for 4–5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and coconut extract.

Alternate adding the dry ingredients and the coconut milk mixed with sour cream, beginning and ending with the flour mixture.

Fold in the shredded coconut.

Pour the batter into the prepared pan and spread it evenly.

Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, whisk together the sweetened condensed milk, coconut milk, heavy cream, and vanilla extract until smooth.

Allow the cake to cool for 10 minutes.

Using the handle of a wooden spoon or a large skewer, poke holes all over the cake.

Slowly pour the condensed milk mixture evenly over the surface and allow it to soak completely into the cake.

Cool the cake completely.

Beat the heavy whipping cream, powdered sugar, vanilla extract, and coconut extract until stiff peaks form.

Spread the frosting evenly over the chilled cake.

Cover the cake with sweetened shredded coconut.

Garnish with toasted coconut flakes, white chocolate curls, fresh berries, and mint leaves.

Refrigerate for at least 4 hours, preferably overnight.

Serve chilled.