Grease a 8X8-inch baking pan. Preheat the oven to 350℉.

In small mixing bowl whisk together the melted, cooled butter, egg whites, ⅓ cup coconut milk, and coconut extract. Transfer the remaining canned coconut milk to the refrigerator and chill until you make the topping.

In a large mixing bowl beat together on low speed the gluten-free flour, flaked coconut, sugar, baking powder, baking soda, and salt.

Continue to mix while the liquid mixture is slowly poured in. Once the mixtures are fully combined, increase the speed to medium and beat for 2 minutes.

Spread evenly in the baking pan and let the mixture rest for 15 minutes before putting in the oven.

Bake for 25-27 minutes, or until the middle is fully set and a toothpick inserted in the middle comes out clean.

Cool completely on a wire rack before topping with coconut cream.

For the topping, in a large bowl whisk together the remaining cold canned coconut milk, pudding mix, and coconut extract. The mixture will be very stiff. Set aside.

In a separate mixing bowl use a hand mixer or stand mixer with whisk attachment to beat the cold heavy cream until soft peaks form.

Fold the beaten whipped cream into pudding mix until no streaks remain.

Spread the coconut cream topping over the cooled cake using an offset spatula. Sprinkle with additional shredded coconut, if desired. Serve immediately or refrigerate until ready to serve.