Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch (20-centimeter) cake pans with cooking spray and line the bottoms with parchment paper.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides after each egg to make sure everything is getting incorporated.
In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Stir in the vanilla and coconut extracts. Divide the mixture among the three cake pans and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting. Seriously, don’t rush this part. If you are pressed for time throw the cakes in the freezer for 20 minutes, because if they are at all warm the frosting is gonna melt right off.
https://www.thedailymeal.com/recipes/coconut-lavender-cream-cake-recipe