Preheat the oven to 350℉. Line a 9”x13” pan with parchment paper. Set aside.
In a large mixing bowl, cream butter and sugar together with a hand mixer.
Add egg, vanilla, and coconut extracts and mix until well blended.
Add sour cream and beat until fully combined.
Incorporate dry ingredients, mix until just combined.
Drop batter but large spoonfuls into the prepared dish. Batter will be very thick. Spread batter evenly for uniform baking.
Bake for 18-20 minutes or until the edges are slightly browned. Don’t overbake.
Cool completely before frosting.
Beat softened butter until creamy, about 1 minute.
Add powdered sugar, vanilla, and coconut extracts, salt, and 2 Tablespoons of heavy cream.
Beat until desired consistency is attained, thinning with more cream if needed.
Spread onto bars and top with shredded coconut.