Cut each cake in half horizontally. Place one layer in the bottom of
a 9" cake pan, moisten the top with 2 to 3 tablespoons simple syrup
and spread 1/2 cup of the coconut filling in a thin, even layer with
an offset spatula. Repeat to make 2 more layers of cake and filling,
then place the last layer on top. Refrigerate cake for about 1 hour.
To unmold, run a spatula around the edges, invert a cake plate over
the top, and flip the cake over onto the plate.
Icing:
Whip the cream with the confectioners' sugar and coconut extract until
stiff peaks form. Spread on the top and sides of the cake and
sprinkle with toasted coconut. Refrigerate until ready to serve.
