Refrigerate coconut cream for at least 4 hours. I usually just refrigerate it overnight.
Make crust from Bakerita and let cool completely.
Scoop solid white part from the top of the cans of coconut cream and add to a large bowl. Add sweetener, extracts and salt. Whip for 3-5 minutes or until fluffy.
Remove 1/3 of whipped coconut mixture to reserve for the topping.
Add cocoa powder to remaining coconut mixture and whip. I like to use 1/3 C but start with 1/4 C if you don’t like your chocolate as dark.
Spread chocolate mixture on cooled crust.
Top with reserved plain topping and sprinkle with shaved chocolate (or nuts or chocolate chips if you prefer)
Refrigerate for an hour and cut into squares. Keep stored in the fridge.