Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together cake flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix in vanilla and coconut extracts.

Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Fold in 1 cup of shredded coconut.

Divide batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then remove and cool completely on wire racks.

In a large bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar, mixing until fully incorporated.

Beat in heavy cream and coconut extract until the frosting is light and fluffy.

Once cooled, carefully slice each cake layer horizontally into two layers, creating six layers total.

Place one layer on a cake stand and spread with frosting. Sprinkle with shredded coconut.

Repeat with remaining layers, frosting the top and sides of the cake.

Press remaining shredded coconut onto the sides and top of the cake.

Refrigerate for at least 1 hour before serving to allow flavors to meld.