Preheat the oven to 325 degrees. Line the bottom of 2 nine inch round cake pans with parchment paper and spray with cooking spray. Set aside.

In a large bowl, mix cake mix, instant pudding, coconut milk, oil, eggs and 1 teaspoon coconut extract until well combined.

Divide evenly between both cake pans and smooth the top with a spatula.

Bake for around 30 minutes, until the cake no longer jiggles and the middle bounces back when very lightly pressed. Cool completely.

In a large bowl whip heavy cream, 1 teaspoon coconut extract, and confectioner's sugar until you have stiff peaks. 

Place a small dollop of whipped cream in the middle of your serving plate to adhere the first layer. Place the first cake layer on top of it and gently press it into place. I like to place pieces of foil under the edges of the bottom layer to protect the cake plate while icing for less mess.

Add a layer of whipped cream to cover the top of the first layer (this will be your filling). Sprinkle with 1/2 cup flaked coconut.

Place the second cake layer on top of this and very gently press it into place.

Cover the rest of the cake with the remaining whipped cream. You want it to be fully covered in an even layer, but don't worry if it's not perfect. I start at the top and work my way down.

Carefully cover the outside and top of the cake with remaining flaked coconut. Remove the foil from the outsides of the cake plate.

Refrigerate until you're ready to serve.