Preheat oven to 325*. Smear some cake pan mousse in two 8” baking pans. Set aside.

Sift together flour, sugar, baking powder and salt.

Place coconut milk, oil, and coconut extract, whisk to combine.

In glass or stainless steel bowl, beat egg whites until soft peaks form, add to milk mixture. Whisk until smooth, slowly add flour mixture. Mix until batter is smooth.

Divide evenly between the two prepared pans. Bake until toothpick comes out clean, about 30-35 minutes. Cool completely, before frosting. Note: I like to place the cake in the deep freezer until frosting is prepared.

Coat cake with frosting, pat with shredded coconut.

FROSTING: beat butter until fluffy.

Sift powdered sugar and salt together, slowly add sugar to the butter, beating well. Add extracts. Add coconut cream. Add milk or water and continue mixing until the mixture is spreading consistency.

Place one layer face down on cake plate. Spread on a couple dollops of frosting to hold in place. Hold cake and plate over covered area and press handfuls of coconut to the frosting. Continue until entire cake is covered in coconut. Refrigerate