Instructions

1. Preheat oven to 350°F; coat 3 (9-inch) round baking pans with baking spray with flour.
2. In a large bowl, beat butter (2 cups), sugar, and coconut extract at medium speed with a mixer until fluffy. Add eggs, one at a time, beating just until combined after each addition.
3. Stir together flour, baking powder, and salt; add to butter mixture, alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition.
4. Spoon batter into prepared pans, and bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
5. Let cakes cool in pans 10 minutes; remove from pans and cool completely on wire racks.
6. For Mousse: Beat whipped topping and butter (¼ cup) with a mixer at medium speed until smooth. Add cranberry sauce, beating until combined.
7. For Frosting: Beat butter (1 cup) at medium speed with a mixer until creamy. Gradually beat in powdered sugar until smooth. Add sour cream and coconut extract, beating until smooth.
8. Spread mousse over cakes layers and stack to assemble. Spread frosting over cake; press coconut around sides of cake, if desired.