Preparation Steps:

• Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.
• In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. This should take about 3-5 minutes.
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the cream of coconut until well combined.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
• Stir in the coconut extract, mixing until fully incorporated.
• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.
• While the cakes are cooling, prepare the coconut cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency. Mix in the coconut extract.
• Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
• To finish, sprinkle toasted coconut on top of the frosted cake for an extra touch of flavor and texture.