Preheat oven to 350F (177C). Line two, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.

In a large mixing bowl, cream together the butter and sugar for 2 minutes using a hand mixer, until light and fluffy. Add the coconut extract and begin adding 1 egg at a time, mixing well after each addition. Pour in the coconut milk.

In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and then mix, mixing just until the flour is incorporated.

Divide the cake batter evenly between the two pans. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely on wire rack. Once cooled, level the top of each layer and split the layers in half using a serrated knife.

Prepare the toasted coconut. Simply spread the shredded coconut over a baking tray and bake in preheated oven at 350F (177C), tossing every 2 to 3 minutes so it doesn’t burn. Once the coconut is golden brown, remove it from the oven and cool completely.

Add the cheese and coconut cream mixture to whipped cream. Whisk again on high speed for about 30 seconds until stiff peaks form again. Transfer 2 cups (473 ml) of the cream into a pastry bag for garnishing the top; use an open star French tip such as 4FT or 9FT.

Assembling the cake: before adding frosting between the cake layers, soak each layer generously with coconut milk. Transfer the remaining ½ cup coconut milk into a dispenser bottle or use a sponge to drizzle the milk over the layers. Spread each layer with a generous amount of frosting, then frost the top and sides of the cake. Pipe dollops of cream on top for the garnish. Press toasted coconut onto the sides of the cake and sprinkle over the top. Refrigerate cake if not serving right away.