Instructions:

Cake Preparation:

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, beat the butter and sugar together until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, fully incorporating each before adding the next.

Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Fold in the sour cream until the mixture is uniform.

Bake the Cake:

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Frosting:

Beat together the butter and cream cheese until smooth.

Gradually add the powdered sugar and vanilla, beating until creamy and spreadable.

Assemble the Cake:

Place one cake layer on a serving plate and spread with frosting.

Top with the second layer and apply a thin crumb coat over the entire cake.

Chill for 30 minutes, then finish frosting the cake.

Add the Topping:

Press the toasted coconut flakes onto the sides and top of the cake.

Conclusion:
This Toasted Coconut Layer Cake with Cream Cheese Frosting is not just a dessert, it’s a statement piece for your table.

The combination of sweet, nutty coconut with creamy frosting is irresistibly delicious.

Whether you’re celebrating a special day or just craving something sweet, this cake promises to deliver joy and satisfaction with every slice.

Enjoy the process of creating this masterpiece and even more, the pleasure of eating it!