1-Preheat: your oven to 350°F and grease a 9×13 inch baking dish to ensure even baking and prevent sticking.

2-In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to create the dry base.

3-In a large bowl, whisk the melted coconut oil and 1 1/2 cups granulated sugar until combined, then beat in 4 large eggs one at a time for a smooth mixture.

4-Alternately add 1 cup unsweetened coconut milk and the dry ingredients to the wet mixture, stirring until just combined, and fold in 1 1/2 cups of the sweetened coconut flakes.

5-Pour the batter into the prepared dish and bake for 30 minutes, or until a toothpick inserted comes out clean.

6-Let the cake cool completely on a wire rack before adding frosting.

7-For the frosting, beat 1/2 cup coconut oil and 8 ounces softened cream cheese until smooth, then add 2 cups powdered sugar and 2 teaspoons unsweetened coconut milk, beating on low until combined.

8-Gradually add the remaining 2 cups powdered sugar and beat on medium-high until thick and creamy.

9-Spread the frosting evenly over the cooled cake and sprinkle with 1 cup toasted sweetened coconut flakes.