Making the Cake

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

Add egg whites one at a time, beating well after each addition.

Mix in vanilla and coconut extracts.

Alternately add the dry ingredients with coconut milk and buttermilk. Begin and end with dry ingredients. Mix until just combined.

Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then remove and let cool completely on a wire rack.

Preparing the Frosting

Whip the heavy cream with powdered sugar, vanilla, and coconut extract until stiff peaks form.

Place one cooled cake layer on a serving plate and spread with frosting.

Top with second cake layer. Frost the top and sides of the cake.

Press shredded coconut gently into the frosting to coat the cake completely.