coconutto spread over layers and around finished cake
Prepare Batter: Let eggs, butter, and milk stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. In a medium bowl combine cake flour, baking powder, and salt; set aside. Butter two 8x1-1/2-inch round cake pans and line bottoms with parchment paper. Butter waxed paper and lightly flour; set aside.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 Tbsp. vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low after each addition until just combined. Divide batter between the two pans.
Bake 25 minutes or until tops spring back when lightly touched or a tooth pick comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
In a standing mixer fitted with whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Assemble Cake: On a cake platter, frost the top of first layer and sprinkle with coconut. Place the second layer of cake on top of the first, and frost top and sides of cake. Sprinkle coconut generously over top and sides of cake, pressing in gently with your fingers as necessary.