1. Preheat oven to 325 degrees. Grease two 9″ round cake pans with butter or shortening, then line the bottoms with parchment paper or waxed paper.
2. In a bowl, combine the egg whites, cream of coconut, coconut milk, whole egg, and extracts and whisk together until combined. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a mixer on low speed, beat in the butter, adding one piece at a time, until the mixture looks like coarse crumbs (this will take a little longer if you are using a hand held mixer).
4. Increase the speed to medium and add a cup of the egg mixture and beat until its light and fluffy. Add the rest of the egg mixture in a slow and steady stream and beat until the batter is combined. Scrape down the sides of the bowl and stir by hand to make sure it’s all combined.
5. Divide the batter between the two prepared cake pans and smooth the tops with an offset spatula. Bake until a toothpick inserted into the center comes out with a few crumbs on it. This was 30 minutes for me, but it could need a few more minutes. Maybe try it at 25 minutes and see how it’s doing. Rotate the pans halfway through the cooking time in case you have a hot spot in your oven like I do.
6. Let the cakes cool in their pans for 10 minutes. Run a knife around the edges of the cake. Place a cooling rack upside down onto one of the cake pans. Using hot pads carefully turn the rack/pan over so that the cake releases onto the rack. Repeat with the other cake layer.
7. Cool completely before you frost them.

To make the frosting:

1. Stir the coconut milk, extracts, and salt together until the salt dissolves.
2. Beat the butter and the cream of coconut in a large bowl at medium speed until its smooth. Reduce the speed a bit and slowly add the powdered sugar in, beating until smooth.
3. Beat in the extract mixture and increase the speed to medium-high, beating till light and fluffy. This could take 5 minutes.
4. Set one layer of the cake on a cake stand or plate. I always put a dab of frosting on the surface before I do this to “glue” the layer into place. Take about a cup of frosting and spread it over the top of that layer using an offset spatula. Sprinkle with some of the toasted coconut (the rest will be for the outside of the cake).
5. Set the second layer on top of the first. Add the remaining frosting to the top of that layer and work it across and over the edges of the cake, smoothing it over the sides as you go. If you have a spinning cake stand it’s a lot easier.
6. Take the remaining toasted coconut and press it into the top and sides of the cake. This will be a bit messy, but just keep picking up what falls and pressing it into the sides and top till it’s totally covered.
7. Cut and serve. Or place under the dome of the cake stand/plate until ready to serve.