✓ Preheat oven to 350°F (180°C). Grease three 9-inch round cake pans.

✓ Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

✓ Cream softened butter and sugar in an electric mixer until light and fluffy.

✓ Add eggs one at a time, beating well after each addition.

✓ Stir in vanilla extract and coconut extract.

✓ Gradually add dry ingredients to wet mixture alternately with buttermilk and coconut milk, beginning and ending with flour mixture. Mix just until combined.

✓ Fold in shredded sweetened coconut gently.

✓ Divide batter evenly among prepared pans.

✓ Bake cake layers for 25-30 minutes or until a toothpick inserted into the center comes out clean.

✓ Let cake layers cool completely before removing from pans.

✓ Trim the domed tops of each layer using a serrated knife.

✓ Beat cream cheese, butter, vanilla extract, and coconut extract in an electric mixer until smooth.

✓ Gradually add powdered sugar and mix on medium speed until well combined.

✓ Add ¼ cup (60 ml) of coconut milk or heavy cream to achieve desired consistency. Mix until frosting is light and fluffy.

✓ Spread frosting evenly between layers and on top and sides of cake.

✓ Garnish with additional sweetened shredded coconut, fresh berries, sliced almonds, or white chocolate curls for added visual appeal.