Step 1. Take your can of coconut milk from the
refrigerator and turn it upside down.
*Here is a simple and effective way to get the coconut cream. With this method, you will need to have a can of coconut milk that has been refrigerated for at least 24 hours.
Step 2. Now you
will need to use a can opener to open it up on the bottom of the
can, which is now on top.
Separate the eggs into two medium mixing bowls. Set aside the egg whites.
In the other mixing bowl, whip together butter, sugar, coconut cream, and egg yolks until fluffy. In a small bowl, combine buttermilk, pineapple juice, and coconut extract then set aside.
In a separate bowl, combine flour, baking powder, baking soda, and 1/2 teaspoon of salt.
Beat egg whites with ½ teaspoon salt until stiff peaks form. Fold the egg whites into the batter then gently fold in the shredded coconut, mixing until just combined.
Bake for 30 minutes then check to see if a toothpick comes out clean. If not, continue baking, checking every few minutes to make sure it doesn't over bake.
Once your cake is done, allow to cool in the pans for about five minutes at room temperature, then place in the refrigerator for about two hours before removing from pans and frosting.