Preparation

1. 1. Spray two 9-inch round baking pans with cooking spray. Line the bottoms with parchment paper rounds and spray the parchment. Set aside.
2. 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sour cream, cream of coconut and both extracts.
3. 3. Put the butter in a large bowl and with a hand mixer on low speed, beat it for about 30 seconds until creamy.Increase to speed 2 and gradually add the sugar, beating the mixture until it is light and fluffy, about 2 minutes. Add the eggs and yolks one at a time, waiting until each egg is incorporated before adding the next.
4. 4. With the mixer on the lowest speed, alternately add the dry ingredients and sour cream mixture, ending with the dry ingredients. Mix until just combined. With a spatula, fold in the coconut. The batter will be quite thick.
5. 5. Adjust the rack to position 1 and the other to position 3. Preheat the oven by selecting Bake with Convection at 300˚F for 50 minutes. Evenly divide the batter between the prepared pans. When the oven beeps to signal that it is preheated, put the cakes into the oven. Rotate the pans halfway through baking from top to bottom and front to back to make sure they are browning evenly. Bake until a toothpick inserted into the cake comes out clean. Begin checking the cakes at 45 minutes.
6. 6. Remove the pans to cool on a large wire rack set over a parchment-lined baking sheet (or two small baking sheets, whichever will fit comfortably in your refrigerator). When the pans are cool enough to touch, invert them onto the rack and remove the cakes. Peel off the parchment and let the cakes cool completely. Keep the cake bottoms facing upward, as these will now be the top.
7. 7. Once the cakes have cooled, prepare the glaze. Place the chocolate in a medium bowl. In a small saucepan heat the heavy cream over medium-low heat until it just comes to a simmer. Pour the hot cream over the chocolate and let stand for 1 minute. Whisk the chocolate until it is fully melted and homogenous. While whisking, add the butter one piece at a time, until completely incorporated and chocolate is shiny. The glaze consistency should not be too thick and should flow easily from a spoon.
8. 8. Working quickly, evenly divide the glaze over the tops of the cakes, pouring it directly in the center. With an offset spatula, smooth the glaze as evenly as possible over the top and the sides of each cake so both are completely covered in chocolate. Place the cakes in the refrigerator for at least 10 minutes, until the glaze has set and hardened.
9. 9. While the cake is chilling, preheat the oven by selecting Bake at 325°F for 5 minutes with the rack in position 3. Line the baking pan with parchment and spread the coconut flakes on it evenly in a single layer. Bake the coconut until it is golden and toasted, being sure to keep a close eye on it so it does not burn. Remove the coconut from the oven and let cool completely.
10. 10. In a bowl using a hand mixer on low speed, whip the cream. When soft peaks have formed add the remaining ingredients to the bowl. Increase the mixer speed to medium and continue whipping until stiff peaks have formed.
11. 11. Remove the cakes from the refrigerator. Stack the cakes onto a cake stand or other serving plate. Spoon the cream onto the center of the top cake. Using an offset spatula, evenly spread the whipped cream all over the top and sides of the cake so it is coated completely. Top the cake with the toasted coconut. Return cake to the refrigerator to chill for at least 5 to 10 minutes before slicing.