Step 1: Prepare the Cake Pans

Preheat oven to 350°F (175°C).

Grease and line three 8-inch round cake pans with parchment paper.

Lightly flour the pans.

Step 2: Mix the Dry Ingredients

In a large bowl whisk together:

• Cake flour
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl beat:

• Butter
• Sugar

for 4–5 minutes until light and fluffy.

Add egg yolks one at a time.

Mix well after each addition.

Stir in:

• Vanilla extract
• Coconut extract

Step 4: Add the Liquids

Alternate adding:

• Flour mixture
• Buttermilk mixed with coconut milk

Begin and end with the flour mixture.

Mix until just combined.

Fold in the shredded coconut.

Step 5: Whip the Egg Whites

In a clean bowl beat the egg whites until stiff peaks form.

Gently fold them into the cake batter using a spatula.

Do not overmix.

Step 6: Bake

Divide the batter evenly among the prepared pans.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes.

Transfer to wire racks and cool completely.

Step 7: Make the Frosting

Beat together:

• Cream cheese
• Butter

until smooth.

Gradually add powdered sugar.

Mix in:

• Vanilla extract
• Coconut extract

Add coconut milk until the frosting reaches a smooth, spreadable consistency.

Beat until fluffy.

Step 8: Assemble the Cake

Place the first cake layer on a serving plate.

Spread a generous layer of frosting.

Repeat with the remaining cake layers.

Frost the top and sides of the cake.

Press shredded coconut over the sides and top.

Decorate with toasted coconut flakes, white chocolate curls, or fresh berries if desired.

Refrigerate for 30 minutes before slicing.