In saucepan, whisk together half-and-half, sugar, cornstarch and eggs. Bring to boiling over medium-high heat; boil, stirring, until thickened and smooth, about 2 minutes. Remove from heat. Stir in extracts, coconut and pecans. Let cool just until warm.

Cut cake horizontally with serrated knife into 3 equal layers. Place one layer on serving plate. Spread with 1 cup of filling. Place another layer on top; gently press into filling. Spread with remaining filling. Top with last layer.

Frosting: In bowl, beat cream until foamy. Add sugar gradually and continue to beat until stiff peaks form. Frost sides, center hole and top of cake with whipped cream. (Cake can be refrigerated 1 to 2 hours before serving.) Top with toasted coconut.

Note: Spread pecans on baking sheet. Toast in 350 degrees F oven until fragrant and lightly colored, 7 to 9 minutes. Let pecans cool; chop the pecans. Spread coconut evenly on baking sheet. Toast in 350 degrees F oven until lightly golden, stirring occasionally, 5 to 7 minutes.