1-Preheat oven: to 350°F (175°C). Position rack in the center and lightly spray bottoms of three 6-inch round pans with non-stick baking spray.

2-Prepare the chocolate cake batter: according to its instructions, scaling to a half recipe.

3-Divide batter: evenly among the prepared pans and bake for 20-22 minutes. The cake is done when the tops spring back when touched and a toothpick inserted in the center comes out clean.

4-Cool cakes: completely on a wire rack before frosting. This step pairs well with serving ideas like a simple ice cream side, which can enhance the overall experience.

5-In a stand mixer fitted with the paddle attachment: beat cream cheese and butter on medium speed for 1 minute until smooth.

6-Reduce mixer speed to low: and gradually add powdered sugar, meringue powder (if using), corn starch, and salt. Mix until just combined, then add vanilla extract and coconut extract.

7-Increase speed to medium: and beat for 4-5 minutes until light and fluffy, scraping down the sides of the bowl several times during mixing.

8-Stack, fill, and frost: the cooled cakes. Apply a thin crumb coat first, chill for 30 minutes, then apply a final thick coat of buttercream.

9-Chop dark chocolate: into fine pieces and chunks no larger than 1/4 inch. Combine chopped chocolate with coconut flakes and gently press it all over the top and sides of the frosted cake to adhere.