Preheat the oven to 350 degrees. Butter and flour 2 (8-inch) diameter cake pans with 2-inch high sides.

Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.

Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean.

In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Turn the cakes out onto the racks lined with wax, parchment paper or even plastic wrap and cool completely. In the meantime, combine the simple syrup and coconut cream and set aside for brushing onto the cake layers later.

In heavy saucepan combine cornstarch, all of the sugar and salt.

Add pineapple with juice and mix well.

Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.

Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look. Remove from heat and add butter, stirring to melt.

Let cool then store in refrigerator.

Beat butter on high speed for 1-2 minutes until fluffy. Add powdered sugar 1 cup at a time until well blended. Add salt, vanilla, coconut cream and coconut extract. Add more coconut cream if buttercream is too thick. Consistency should be thick, but easy to spread.

If the cake baked up with a slight dome in the center, you can trim the dome off with a serrated knife to have a flat surface or just remember to place that cake layer dome-side down on the cake plate. Place the first cake layer onto a cake round set on a turntable. Using a large serrated knife, cut the cake layer in half into two layers by inserting the knife little by little as you slowly turn the cake until you cut all the way through the center. Gently set aside. Repeat with second cake.

Gently lift the top off and set it aside. Brush first layer with the coconut cream simple syrup mixture. Spread 1/3 pineapple filling onto cake layer. Top with second layer and repeat steps until all filling is gone and you've stacked fourth layer on top.

Frost with coconut buttercream. Coat sides with mix of sweetened and toasted coconut. The easiest way to do this is to carefully set the cake (on the cake round) on the palm of one hand, while you hold it over a baking sheet, pat and press the shredded coconut with your other hand onto the sides of the cake allowing the excess to fall bake onto the baking sheet.

To make the swirl on top make sure you have enough excess frosting on top. Using a small straight spatula, set it into the top of the cake 1/8-1/4 inch starting about an inch from the edge and spin the cake slowly making circles into the top.