Preheat the oven to 350°F (175°C). Line four 8-inch round cake pans with parchment paper, then lightly coat both the pans and parchment with cooking spray to prevent sticking.

In a medium mixing bowl, whisk together the cake flour, baking powder, and kosher salt until evenly combined. Place the shredded sweetened coconut into a food processor and pulse 10–15 times, or until it reaches a finer texture. Set both mixtures aside.

In the bowl of a stand mixer or with a hand mixer, beat the softened butter over medium speed for about 1 minute until creamy. Add the granulated sugar, coconut oil, vanilla extract, and coconut extract. Continue beating for 4–6 minutes, scraping down the sides of the bowl occasionally, until the mixture becomes light, fluffy, and pale in color.

Add the eggs and egg yolks one at a time, mixing thoroughly after each addition before adding the next. This gradual process helps create a smooth, stable batter.

Reduce the mixer speed to low. Alternate adding the flour mixture and the coconut milk, beginning and ending with the dry ingredients. Mix only until each addition is incorporated to avoid overworking the batter. Gently fold the finely ground coconut into the batter using a spatula.

Divide the batter evenly among the prepared cake pans, smoothing the tops with an offset spatula or the back of a spoon.

Bake for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

While the cakes are still warm, use a wooden skewer to poke small holes across the surface of each layer. Brush the cream of coconut evenly over the tops, allowing it to soak into the cakes for added moisture and coconut flavor.

Leave the cakes to cool completely in their pans on wire racks for approximately 1 1/2 hours before assembling.

Beat the softened butter on medium speed for 1–2 minutes until smooth and creamy.

Lower the mixer speed and gradually add the confectioners' sugar, mixing until fully incorporated. Add the kosher salt, vanilla extract, and coconut extract.

Increase the speed to medium-high and beat for 1–2 minutes until the frosting becomes light and fluffy.

Reduce the speed once more and slowly pour in the coconut milk. Mix until fully combined, then beat on high speed for about 1 additional minute to create a smooth, airy buttercream.

Finally, lower the speed and mix for about 1 minute to eliminate excess air bubbles, producing a silky frosting that's easy to spread and decorate.

Place one cake layer onto a cake stand or serving plate. Spread approximately 1/2 cup of buttercream evenly over the surface, reaching almost to the edges. Sprinkle 1/3 cup of toasted coconut over the frosting, leaving about a 1-inch border around the perimeter. Repeat with the second and third cake layers.

Position the final cake layer on top. Reserve 2 cups of the buttercream for decorating, then use the remaining frosting to coat the top and sides of the cake with an even layer. Refrigerate the cake for 30 minutes to allow the frosting to firm up.

Divide the reserved buttercream into three portions. Tint 1 cup with a small amount of green gel food coloring to create a light green shade. Add slightly more coloring to 1/2 cup of frosting to create a darker green. Leave the remaining 1/2 cup white.

Transfer each color into separate piping bags fitted with a #2 or #3 round piping tip.

Using a ruler or wide spatula as a guide, lightly mark or visualize 1-inch-wide vertical sections around the cake. Repeat with horizontal sections to create a neat checkerboard pattern.

Beginning with the first vertical column, pipe the darker green frosting into three alternating squares, leaving every other square empty. Fill the remaining squares in that column with the lighter green frosting.

On the next vertical column, reverse the pattern by piping the lighter green frosting into the squares positioned diagonally from the previous column, then fill the remaining squares with the white buttercream.

Continue alternating these two decorating patterns around the entire cake until the checkerboard design is complete.

Smooth each colored square carefully with a small offset spatula or palette knife for crisp edges and a polished finish.

Just before serving, decorate the top of the cake with fresh flowers for an elegant finishing touch.