Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened shredded coconut
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon coconut extract (optional)
• Fresh coconut flakes for garnish (optional)

Preparing the Batter

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.

2. **Prepare the Cake Pans**: Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal later.

3. **Mix Dry Ingredients**: In a large mixing bowl, combine the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt. Whisk these ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the baking powder and salt throughout the flour.

4. **Cream the Butter**: In another bowl, beat the softened unsalted butter with an electric mixer on medium speed until it’s light and fluffy, about 2-3 minutes. This process incorporates air into the butter, which will help your cake rise.

5. **Add Eggs and Vanilla**: Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is well combined.

6. **Combine Wet and Dry Ingredients**: Gradually add the dry mixture to the butter mixture, alternating with the coconut milk. Start with a third of the dry ingredients, mix until just combined, then add half of the coconut milk. Repeat this process until all ingredients are combined, ending with the dry ingredients. Be careful not to overmix; a few lumps are okay.

7. **Pour into Pans**: Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops if necessary.

Cooking Process

8. **Bake the Cakes**: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly pressed.

9. **Cool the Cakes**: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is important to prevent the cakes from becoming soggy.

Preparing the Whipped Cream Topping

10. **Whip the Cream**: In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes.

11. **Sweeten the Cream**: Add the powdered sugar and coconut extract (if using) to the whipped cream. Continue to beat until stiff peaks form. This means that the cream should hold its shape when you lift the beaters out of the bowl.

Assembling the Cake

12. **Layer the Cakes**: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of whipped cream on top of the first layer. You can also add a sprinkle of shredded coconut for extra flavor and texture.

13. **Add the Second Layer**: Carefully place the second cake layer on top of the whipped cream. Gently press down to ensure it adheres.

14. **Frost the Top and Sides**: Use the remaining whipped cream to frost the top and sides of the cake. Don’t worry about making it perfect; a rustic look adds to the charm!

15. **Garnish**: If desired, sprinkle fresh coconut flakes on top of the cake for a beautiful finish. This not only enhances the presentation but also adds a delightful texture.

Chilling and Serving

16. **Chill the Cake**: For the best flavor and texture, I recommend chilling the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together beautifully.

17. **Slice and Serve**: When you’re ready to serve, use a sharp knife to cut the cake into