In a dry skillet over medium-low heat, toast the shredded coconut, stirring constantly until golden brown (3-5 minutes). Remove from heat immediately.

In a chilled bowl, beat heavy whipping cream and powdered sugar with a hand mixer until soft peaks form. Refrigerate until ready to use.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla extract, and coconut extract until smooth.

Pour the wet ingredients into the dry ingredients. Fold gently until just combined. Lumps are fine. Do not overmix. Let batter rest for 10 minutes.

Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/3 cup of batter per pancake onto the hot griddle. Cook 2-3 minutes until bubbles pop on the surface and edges look dry.

Flip gently and cook for an additional 1-2 minutes until the bottoms are golden brown.

Stack warm pancakes, pour syrup generously over the top, add a large dollop of whipped cream, and shower with toasted coconut flakes. Garnish with a mint sprig and serve.