Preheat oven to 350 degrees.
Grease and flour two 8" round pans very well.
In a bowl, mix the cake flour, baking powder, baking soda and salt. Whisk together to combine. Set aside.
In a separate bowl, add the coconut milk. It sometimes helps to shake the can a bit before opening it. If it's still not mixed together, then just mix it well with a whisk once you get it into your bowl.
Add in the emulsions (or extracts), oil and pineapple. Whisk until mixed well. Set aside.
In a large mixing bowl, cream the room temperature butter on low until smooth and creamy.
Add the sugar and beat on low until mixed, then beat on medium to medium high until light and fluffy. (Several minutes.)
Add in the eggs, one at a time, mixing on low after each just until combined. Scrape down the bowl and mix again just for another 5 to 10 seconds.
Add the dry and liquid ingredients alternately to the butter/sugar mixture. (Start with a third of the dry ingredients and mix just until combined. Add in half of the liquid ingredients and mix just until combined. Add another third of the flour mixture, mix until just combined. Add in the last half of the liquid ingredients, mix, then the last of the dry ingredients and mix just until combined.)
Scrape down the sides of the bowl and mix on medium for only about 10 seconds. Do not over mix, just make sure everything is incorporated and then stop mixing.
Fold in 1 1/2 cups sweetened shredded coconut.
Pour into prepared pans and bake at 350 degrees for approximately 45-50 minutes.
The edges and top will be medium brown in color and a toothpick inserted into the middle will come out with a few crumbs, but no liquid batter.
These cake layers will bake pretty level and flat. They will not have a dome on them.
Set the baked cake layers onto a rack and cool for about 15 minutes. Turn the cakes out of the pans and leave to cool completely on the racks before frosting them.