COCONUT POUND CAKE
Preheat oven to 350ºF
In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
Add eggs one at a time and beat an additional minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
Fold in the shredded coconut.
Grease and flour 9 x9 baking dish.
Pour batter into a baking dish and bake for 55 to 60 minutes.
Cool to room temperature then invert onto a large cutting board and cut into 1-inch cubes.
COCONUT CREAM FILLING
In a medium saucepan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut, and vanilla.
Pour into a medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until completely cool.
COCONUT WHIPPED CREAM
In a medium bowl, combine whipping cream and sugar. Beat until still peaks form. Add coconut extract and beat again.
In a trifle dish, place ½ of the cubed cake on the bottom.
Next, spoon ½ of the coconut cream pie filling top of the cake.
Next, spoon ½ of the whipped cream layer over the pie filling. Sprinkle with ½ cup toasted coconut. Repeat the layering process 1 more time. Refrigerate for at least 3 hours before serving.