Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut and white chocolate chips.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
To assemble the cake, place one layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides of the cake.
Sprinkle the shredded coconut over the top and sides of the cake, pressing gently to adhere.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 560 kcal per slice | Servings: 12 servin
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