Preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and coconut extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Pour batter into prepared pans and smooth top with a metal spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Mix together sweetened condensed milk, heavy cream and vanilla extract while cake is cooling. Set in the refrigerator until needed.
When cake is completely cooled, simmer heavy cream for ganache on low heat and add chocolate little by little, stirring frequently until all the chocolate is melted and mixture is smooth and thick. Set aside.
Grab the filling from the fridge and spread over one half of the cake then carefully place the other half on top, evenly. When ganache is cooled slightly, but not stiff, spread evenly over the top and sides of cake with a palate knife. At this point you are going to be hungry, but wait.
Take extra coconut and put in a bowl. Add a few drops of food coloring or your choice and stir together until the coconut flakes are a pastel color. Add as a garnish where you see fit.