Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans. Line the bottoms with parchment paper if using round pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes). Beat in the four egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate clean bowl, beat the four egg whites until stiff peaks form.

Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture (add ⅓ of the flour, ½ of the milk, ⅓ of the flour, remaining milk, remaining flour). Mix until just combined. Be careful not to overmix.

Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan(s).

Bake the cake for 30–35 minutes for a 9x13 pan, or 25–30 minutes for round pans, or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool completely, either in the 9x13 pan or on a wire rack if using round layers.

Once the cake is completely cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake, going almost to the bottom of the pan.

In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.

Slowly and evenly pour the entire milk mixture over the cooled, poked cake. Ensure the liquid distributes evenly. Allow the cake to soak up the mixture completely. This may take 20–30 minutes at room temperature.

Once soaked, cover the cake and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the cake to become thoroughly chilled and saturated.

In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and creamy. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract.

Gently fold in the toasted flaked coconut into the frosting (optional).

Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top (and sides, if using round layers). Garnish the top with additional toasted flaked coconut.

Keep the Creme of Coconut Cake refrigerated until ready to slice and serve.