Make sure all ingredients are room temperature!
Measure out the flour, and sift into a large bowl.
Add baking soda, baking powder, and salt into flour. Mix around until thoroughly incorporated.
Cream butter and granulated sugar together until creamy and fluffy (3-5 minutes) on medium/high speed.
Add eggs one at a time and mix until fully incorporate.
Mix in extracts, yogurt, and sour cream.
Reduce mixing speed to the lowest setting. Spoon in dry mixture one spoonful at a time. Alternate dry mixture and coconut milk (pour slowly) until all ingredients are just incorporated. Do not overmix.
Fold in (by hand) the sweetened coconut flakes
Pour equal portions into three 8-inch cake pans. (I prepare mine with shortening and flour so the cake doesn't stick.
Bake at 325° for 25-30 minutes
Remove from oven and let cool on cooling racks. After about 10 minutes, remove cakes from cake pans and continue to cool completely before frosting.