Grease and flour your cake pans. You can also add parchment paper circles for easy removal.

In the bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy, about two minutes.

Scraping down the sides of the bowl, add the eggs one by one until incorporated.

Add the vanilla and almond extracts until mixed.

In a medium bowl, sift together the flour, shredded coconut, baking powder and salt.

With the mixer on low speed, add the flour mixture in three parts, alternating with the coconut milk.

Mix on low speed until incorporated; do not overmix.

Divide batter in half and pour into prepared cake pans.

Bake in the middle rack of the oven, turning pans halfway to ensure even baking, about 22-28 minutes. Insert a toothpick in the center of each cake; if the toothpick comes out dry, remove the cakes from the oven.

Let cool in pans completely.

In a medium bowl, mix together the sugar, salt, cornstarch and water into a slurry.

In a medium sized saucepan set over medium high heat, heat the coconut milk to a low boil.

Add the slurry, stirring constantly with a wooden spoon until mixture thickens.

Once thickened, remove from heat. Stir in vanilla extract and let cool.

Chill in refrigerator for 1 hour until thickened and set.

Chill a metal bowl and whisk attachment or beaters in the freezer for 15 minutes.

Place whipped cream in the cold bowl. Add sugar and vanilla.

Beat on high until soft peaks form. Do not overbeat.

Once the cakes are completely cool, run a small offset spatula around the edges of your cake; remove cakes from pans.

Place the first layer flat side down on a cake plate. Using a serrated knife, trim the dome off the cake to level the cake.

Add 2 cups of the haupia filling to the cake.

Remove second cake layer from its pan; trim the dome off the second layer.

Place the layer cut-side-down gently on top of the haupia. It’s ok if the haupia filling drips down the sides a bit! Au naturel.

Then, place the remaining haupia on top of the second cake layer.

Add a healthy amount of whipped cream on top of the haupia, spreading from the center to the edges for a rustic look.

Finally, sprinkle the white coconut curls on top of the cake.

Chill the cake for one hour, covered, before serving.