1-First, preheat your oven to 350°F (175°C) and prepare three 9-inch cake pans by greasing them, lining with parchment paper, and greasing the paper. Whisk together the cake flour, baking powder, baking soda, and salt in a bowl to ensure even mixing.

2-In another bowl, combine the canned coconut milk and buttermilk at room temperature. Beat the unsalted butter until creamy, then add the granulated sugar and light brown sugar, mixing until well creamed for that moist texture.

3-Next, add the eggs one at a time, followed by the pure vanilla extract and optional coconut extract. Alternate adding the dry ingredients and the milk mixture to the batter, stirring gently to avoid overmixing, then fold in the sweetened shredded coconut.

4-Divide the batter evenly among the pans and bake for 22-25 minutes, or until a toothpick inserted comes out clean. Once baked, cool the cakes completely before moving on to assembly, which includes spreading cream cheese frosting and lemon curd between layers.

5-For the frosting, beat the cream cheese and butter until smooth, gradually add confectioners’ sugar, then mix in coconut milk or heavy cream, vanilla extract, and a pinch of salt until fluffy. Assemble by leveling the cake layers, adding frosting and lemon curd, frosting the outside, and garnishing with toasted shredded coconut and lemon slices. Refrigerate for at least 45 minutes before serving to set everything nicely.