Creating Frozen Coconut Cake with Whipped Vanilla Layers can be simple if you follow these clear steps:

1. Prepare the Coconut Milk Mixture: In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until it thickens (about 5-7 minutes).
2. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them. Then, pour the yolk mixture back into the saucepan.
3. Combine Ingredients: Continue cooking the mixture for another 2-3 minutes, stirring until fully combined. Remove from heat and stir in butter and coconut extract if using. Let it cool slightly.
4. Incorporate Shredded Coconut: Once cooled, fold in the shredded coconut. Set aside to cool to room temperature.
5. Whip the Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Combine Mixtures: Gently fold half of the whipped cream into the coconut mixture until fully incorporated. Then, fold in the remaining whipped cream gently to maintain the airy texture.
7. Assemble the Layers: Pour half of the coconut-cream mixture into a lined 9-inch cake pan. Freeze for approximately 2 hours until firm.
8. Add More Layers: After the first layer is firm, pour the rest of the coconut-cream mixture on top, smoothing it out evenly. Freeze for an additional 2 hours or until completely solid.
9. Release the Cake: Once frozen, remove the cake from the pan. Let it sit at room temperature for about 5–10 minutes for easier slicing.
10. Garnish and Serve: Optionally, you can garnish with additional shredded coconut or fresh fruit before cutting into slices.

These steps will guide you in creating this exceptional Frozen Coconut Cake, ensuring it turns out perfectly!