Preheat oven to 350F.

Grease and flour two 8' or 9' cake pans. Set aside.

Whisk together flour, baking soda, salt, and ground ginger in a bowl. Set aside.

Cream the butter and sugar together until fluffy.

Add the extracts.

Add the eggs one at a time. Make sure each is well combined before adding the next.

Turn the mixer down to low speed and alternate adding the dry ingredients with the buttermilk.

Beat in the coconut flakes.

Pour the batter into the prepared cake pans.

Bake for 30 minutes or until a knife inserted into the middle of the cakes comes out clean.

Let cool in the pans for 15-20 minutes. tDe-pan the cakes and transfer them to a wire rack. Let cool completely.

Place the softened butter in a mixer. Add the buttermilk, 3 cups of powdered sugar, and the ginger extract.

Beat on low speed until everything is combined.

Mix in the ground ginger.

Add the remaining powdered sugar 1 cup at a time.

If the mixture becomes too thick, thin out with additional buttermilk, adding one tablespoon at a time until the frosting is creamy and spreadable.

Beat in the shredded coconut.

Use a serrated knife to trim the tops off the cake layers.

Place one trimmed layer upside down on a cake plate or cake stand.

Crumb coat the cake. Use an offset spatula to spread a thin layer of buttercream on the cake. Completely cover the sides and top. The layer on top should be thick.

Gently place the second layer on top, also upside down.

Cover with a thin layer of buttercream.

Chill for a half hour.

Remove from the fridge. Spread a thick layer of buttercream over the tops and sides.

Sprinkle the top of the cake with coconut flakes.

Scatter the candied ginger on the top of the cake.

Cut and serve.