Preheat the oven to 180°C. Grease two round cake pans with butter. Lightly dust with flour. This prevents sticking and helps the cake come out smoothly after baking.

In a bowl, add flour, baking powder, and salt. Mix well using a whisk. This ensures even rising and soft texture in your coconut cake layers.

In another bowl, beat butter and sugar until fluffy. Use an electric mixer for best results. This step makes the cake light, airy, and soft in texture.

Add eggs one by one into the butter mixture. Mix slowly after each addition. Then add vanilla extract. This helps build flavor and smooth consistency.

Add dry ingredients slowly into wet mixture. Pour coconut milk while mixing. Stir gently until smooth batter forms. Do not overmix to keep cake soft.

Fold shredded coconut into the batter. Mix lightly so texture stays even. This step gives the cake its signature coconut flavor and soft bite.

Pour batter into prepared pans evenly. Bake for 30–35 minutes. Check with a toothpick. If it comes out clean, cake is ready. Let it cool completely.

Whip heavy cream and powdered sugar until thick. Spread frosting between layers and on top. Add coconut flakes for decoration and extra flavor.