Make the Mini Cakes:

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in coconut milk, orange juice, orange zest, and vanilla extract.
6. Gradually add the dry ingredients, mixing until just combined. Fold in shredded coconut.
7. Spoon batter into the prepared mini cake molds, filling each about ¾ full.
8. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Orange Glaze:

10. In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
11. Drizzle the glaze over the cooled mini cakes.

Garnish and Serve:

12. Sprinkle with toasted shredded coconut and extra orange zest if desired.