Step 1

Preheat the oven to Line three 8-inch cake pans with a circle of parchment paper on the bottom of the pans, and spray the paper with non-stick spray.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar for five minutes, scraping the bowl occasionally.  Beat in the eggs, one at a time, beating for one minute after each addition.  Beat in the extracts.

Step 3

In a separate bowl, sift together the flour, salt and baking powder.  With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the dry ingredients, mixing just until moistened.  Add the pistachios, using a spatula to gently stir them in.

Step 4

Divide the batter between the pans.  Bake for about 30-35 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs clinging to it.  Set the pans on a wire rack, covered loosely with a clean kitchen towel, and cool completely before frosting.

Step 5

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for several minutes until smooth.  With the mixer on low, slowly add the powdered sugar, mixing until combined.

Step 6

Add the pistachios, salt, meringue powder, vanilla and coconut extract.  Whip the buttercream on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Step 7

Fill and stack the cooled cake layers, then frost all over with a thin crumb coat.  Refrigerate the cake for 20-30 minutes (keeping the rest of the buttercream covered), then frost with a final layer of buttercream.  Press the coconut flakes all over the top and sides of the cake.

Step 8

If you have any leftover buttercream, fit a piping bag with tip 1M, fill with the buttercream, and pipe a few rosettes on top of the cake.