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For the cake:

2 sticks unsalted butter, at room temperature, plus more for the pans

2 cups cake flour, plus more for the pans

3/4 cup almond flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

4 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon coconut extract

3/4 cup milk

For the frosting:

8 ounces semisweet chocolate, finely chopped

2 sticks unsalted butter, at room temperature

3 1/2 cups confectioners' sugar

1/3 cup Dutch-process unsweetened cocoa powder

1/4 cup milk

2 tablespoons dark rum (optional)

1 teaspoon pure vanilla extract

Sweetened shredded coconut, for topping