Prepare the Cake Layers:

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour and baking powder. Gradually add to the creamed mixture alternately with the coconut milk, beginning and ending with the flour mixture.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Pineapple Filling:

• In a saucepan over medium heat, combine crushed pineapple, sugar, cornstarch, and lemon juice. Stir continuously until the mixture thickens. Remove from heat and let cool.

Prepare the Coconut Cream:

• In a chilled bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
• Add the powdered sugar and coconut extract, and continue whipping until stiff peaks form.

Assemble the Cake:

• Place one cake layer on a serving plate. Brush lightly with pineapple juice.
• Spread half of the pineapple filling over the cake layer. Add a generous layer of coconut cream.
• Place the second cake layer on top and brush with more pineapple juice.
• Spread the remaining pineapple filling and another layer of coconut cream on top.
• Top with shredded coconut and toasted coconut flakes for garnish.

Chill and Serve:

• Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
• Slice and serve chilled.