CAKE

1. Preheat the oven to 325 degrees F. Grease a 13x9 inch baking pan; line bottom and sides with parchment paper, leaving a 2 inch overhang on long sides.
2. Beat granulated sugar and Country Crock Plant Butter Unsalted Sticks in a large bowl with an electric mixer on medium speed until fluffy, 4 to 5 minutes. Add eggs, one at a time, beating until well combined after each addition. Beat in coconut extract.
3. Whisk together flour, baking soda, salt, and baking powder in a medium bowl.
4. Whisk together unsweetened coconut milk and key lime zest and juice in a separate medium bowl.
5. Add flour mixture to sugar mixture, alternately with coconut milk mixture, beating just until combined. Fold in shredded coconut.
6. Spread batter evenly in prepared pan. Bake until a wooden pick inserted in center comes out clean, 28 to 35 minutes. Let cool completely in pan on a wire rack, about 2 hours.

FROSTING

1. Beat Country Crock Plant Butter Unsalted Sticks, coconut extract, and salt with an electric mixer on medium speed in a large bowl until creamy, about 1 minute.
2. With mixer on low speed, gradually beat in powdered sugar, alternately with 1 tablespoon of the coconut milk, until just combined. Increase speed to medium and beat until fluffy, about 2 minutes, gradually adding remaining 1 tablespoon coconut milk, 1 teaspoon at a time as needed, until frosting is smooth and spreadable.
3. Invert cake onto a wire rack; remove and discard parchment paper.
4. Place a serving plate upside down over cake; holding wire rack and plate, flip cake right side up.
5. Remove wire rack; spread frosting over cake. Garnish with key lime slices, zest, and coconut.