Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the coconut milk and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, ground almonds, and salt.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Gently fold in the shredded coconut until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
