1. Preheat oven to 350°F. Line two 8-inch pans with parchment paper and lightly grease sides and bottoms.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a separate bowl, beat butter until fluffy. Add sugar and cream well.

4. Mix in 1 1/4 cups coconut milk and coconut extract until smooth.

5. Gradually mix in dry ingredients on medium speed for 2 minutes.

6. Beat egg whites in a separate bowl until stiff peaks form, then fold gently into batter.

7. Divide batter between pans and bake for 25–35 minutes or until a toothpick comes out clean.

8. Cool cakes for 5 minutes in pans, then transfer to wire rack to cool completely.

9. Slice each cake in half horizontally for 4 layers total.

10. In a saucepan over medium heat, combine pineapple, sugar, and cornstarch. Stir constantly until thick and glossy, about 5–8 minutes. Let cool.

11. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and coconut milk to desired consistency. Mix in shredded coconut.

12. To assemble, layer cake, spread half of pineapple filling, add second cake layer, spread frosting, repeat, then top with final layer and frost the entire cake.

13. Sprinkle with extra coconut if desired and refrigerate at least 4 hours before serving.