1) Preheat the oven to 400°F. Using the floured baking spray, grease three 9-inch pans and line with parchment paper.

2) Cream the butter and sugar in the bowl of a stand mixer on medium speed for 5 minutes, or until light and fluffy. Scrape down the sides of the bowl.

3) Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl down.

4) Combine the cake flour, baking powder, and salt in a bowl with a wire whisk.

5) Combine the milk, flavorings, and coconut milk in a large liquid measuring cup.

6) With the stand mixer on low, alternately combine the flour mixture and the milk mixture begging and ending with the flour mixture until well blended.

7) Scrape down the sides of the bowl again with a rubber spatula, making sure to incorporate any unmixed batter until well folded in.

8) Beat the batter for 7 minutes on medium speed.

9) Divide the batter evenly between the three prepared pans. Tap the pans on the counter to release any air bubbles that may have gotten trapped.

10) Bake for 18-20 minutes. Test doneness by touching a cake top. If it springs back, it's done. If an indention stays, it needs 2-3 minutes longer.

11) Cool the cakes at least 10 minutes on a cooling rack before removing the pans.

1) Cream the Butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.

2) Add the flavorings and beat for 1-2 minutes.

3) Slowly add the confectioners sugar, one cup at a time, beating on low speed to ensure the sugar does not fly out of the bowl.

4) After each addition of the confectioners sugar, scrape the bottom of the bowl extremely well.

5) Once all the confectioners sugar is incorporated, add the coconut flakes and beat on low speed for 3 minutes.

6) Let stand at room temperature until ready to frost your cake.

1) Zest two lemons and set aside. Strain and juice lemons to get 3/4 cup of lemon juice.

2) In a heavy-bottomed saucepan over medium heat, whisk together the eggs, sugar, salt, and lemon juice until blended. Add butter and lemon zest.

3) Continue cooking over medium heat stirring constantly with a wooden spoon until the curd has thickened and coats the back of the spoon.

4) Transfer to a Le Parfait resalable container and let cool for 10 minutes before transferring to the fridge to cool completely.

1) Make sure the cakes are completely cool. After their initial cool on the counter, I like to transfer them to the freezer for 30 minutes to ensure all heat is gone. If there is any lingering heat, it will cause the icing to melt and the cakes to slide.

2) Trim the tops of the cake so that they are flat. I like positioning them on the counter, uneven side up, between two rimmed baking sheets to ensure I'm getting a flat cut.

3) Place a dollop of frosting on the base of your cake stand. Then put the first layer of cake cut side down.

4) Using a rubber spatula, spread a generous amount of coconut icing on the layer. Then add a thin layer of lemon curd.

5) Place the second layer cut side down, and repeat step four.

6) Place the top layer cut side down, and repeat step four without the lemon curd but do not ice the sides yet.

7) Place the semi-assembled cake in your freezer to let the icing set. About 30 minutes is necessary.

8) Remove cake from freezer and with a rubber spatula, gingerly spread on the icing on the sides. Using an icing spatula to get a nice even coat all the way around.

9) Refrigerate until ready to serve. Can be served cold or room temperature.