1-Start by preheating your oven to 350°F and preparing three 8-inch cake pans with lining to ensure the cake releases easily. For the cake batter, beat the cream cheese, butter, and sugar together for about 5 minutes until light and fluffy, then add the eggs one at a time, beating for 1 minute after each addition. Mix in the coconut and vanilla extracts to infuse that tropical flavor.

2-Next, sift together the flour, baking powder, and salt in a separate bowl to make sure everything mixes evenly. On low speed, alternately add the dry ingredients and the can of full-fat unsweetened coconut milk in three additions, starting and ending with the dry ingredients, and mix just until moistened. Gently fold in the finely chopped pistachios to add that delightful crunch without overmixing the batter.

3-Divide the batter evenly among the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes cool completely, prepare the buttercream by beating the cream cheese and butter until smooth, then gradually add the powdered sugar on low speed. Incorporate the pistachios or pistachio butter, salt, meringue powder if using, and extracts, then whip on medium speed for 4-5 minutes until fluffy. For assembly, fill and stack the cooled cake layers, apply a thin crumb coat, and refrigerate for 20-30 minutes before adding the final buttercream layer and pressing on the coconut flakes.