Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with oil and line the bottoms with parchment paper. Grease the parchment paper lightly.

In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer, beat the butter for 30 seconds. Add the oil and sugar and beat on medium-high speed for 2 to 3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Along with the final egg, add the vanilla and coconut extract.

Add one third of the flour mixture and mix on low.

Add half of the coconut milk and mix to combine.

Add another third of the dry ingredients and fold until incorporated.

Add the remaining coconut milk and mix.

Add the remaining dry ingredients and fold just until combined.

Fold in the coconut flakes.

Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Combine the water and sugar in a small saucepan over medium heat.

Bring to a simmer and stir until the sugar has dissolved.

Remove from the heat and stir in the coconut extract.

Allow to cool completely.

Beat the butter with an electric mixer for 30 seconds.

Add the sugar and beat for another minute.

Add the eggs one at a time, mixing well after each addition.

Add the lemon juice, lemon zest, and salt and mix until combined. The mixture may look separated.

Pour the mixture into a heavy-bottomed saucepan.

Cook over medium-low heat, stirring constantly, until the curd reaches 170°F (76°C), or until thick enough to coat the back of a spoon. Don't stop stirring and don't keep the heat high or the eggs will scramble.

Remove from the heat and pour into a bowl through a fine mesh sieve.

Cover the surface directly with plastic wrap and refrigerate for at least 2 hours.

You can make the curd up to 2 days ahead.

Place the white chocolate and coconut cream in a medium bowl.

Microwave in 15-second intervals, stirring between each interval, until smooth. Alternatively, melt over a double boiler.

Add all of the lemon curd and whisk until smooth and glossy. Allow for it to come to room temperature, until thickened but still spreadable. Should take about one hour.

You can try placing the ganache in the fridge for 10 minutes, and then stir it gently and let it sit on the counter, this will help speed up the firming process.

Beat the butter for 1 minute until creamy.

Add the cream cheese and beat for another minute.

Scrape the bowl and beat again until smooth.

Add 4 cups powdered sugar and mix on low until incorporated.

Add the coconut milk and coconut extract.

Mix until smooth.

Add the remaining powdered sugar only if needed to reach a spreadable consistency.

Place the shredded coconut in a large skillet over medium-low heat.

Cook, stirring constantly, for 5 to 8 minutes until lightly golden.

Transfer immediately to a plate and allow to cool completely. If you leave it in the pan, it will continue to burn.

Place one cake layer on a cake stand.

Brush the surface with coconut syrup.

Pipe a ring of frosting around the edge of the cake layer.

Spread about 3/4 cup lemon curd ganache inside the frosting border.

Place the second cake layer on top.

Brush with coconut syrup.

Pipe another frosting border and spread another 3/4 cup lemon curd ganache inside.

Top with the final cake layer.

Brush the top layer lightly with coconut syrup.

Apply a thin crumb coat of frosting over the entire cake and refrigerate for 15 to 20 minutes.

Frost the top and sides of the cake with the remaining frosting.

Press the toasted coconut onto the sides of the cake.

Pipe swirls of frosting around the top edge of the cake.

Spread lemon curd ganache in the center of the cake.

Decorate with lemon slices between the frosting swirls.