1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and almond extract.

5. Add the dry ingredients in batches, alternating with the coconut milk, and mix until just combined. Fold in 1 cup shredded coconut.

6. Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. For the filling and frosting, beat the cream cheese with powdered sugar until smooth.

9. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

10. Place one cake layer on a serving plate and spread a thick layer of filling on top.

11. Add the second cake layer and frost the top and sides with the remaining filling.

12. Press the remaining shredded coconut over the top and sides of the cake.

13. Decorate with Raffaello chocolates and sliced almonds.

14. Chill the cake for at least 1 hour before slicing and serving.