Preheat the oven to 350 degrees Fahrenheit. Grease and sprinkle flour on the cake pans. Drain the pineapple and set one cup of pineapple juice aside.
Combine flour and baking soda in a small bowl. Mix until thoroughly combined.
In a large bowl, beat the egg yolks until they are slightly thickened. Gradually add in one cup of sugar and beat on high speed until thick. Then beat in the butter, extracts, and 1/2 cup of the reserved pineapple juice.
Add the dry ingredients into the egg yolk mix. Beat until thoroughly combined.
Clean off the beaters and beat the egg whites on medium speed until soft peaks form. Add in the remaining sugar one tablespoon at a time, beating on high speed until stiff. Fold the egg white mixture into the batter carefully.
Add the batter to the pans and bake for 18-22 minutes. Allow the cake to cool in the pans for 10 minutes before transferring to the wire rack.
Beat the cream in a large bowl until it begins to thicken and add one cup of confectioners’ sugar until stiff peaks form. In a small bowl, beat cream cheese, pineapple, and remaining confectioners’ sugar until blended, then stir in two cups of coconut. Fold the whipped cream into the mix. Cover and refrigerate for at least one hour.
Slice each cake horizontally. Drizzle two teaspoons of pineapple juice on the bottom layer then spread two cups of mousse. Repeat with each layer and then spread the remaining mousse on the sides of the cake. Press the remaining coconut on the sides of the cake.