• Prepare Batter:

  Preheat oven to 350 F.
• Let eggs, butter, and milk stand at room temperature for 30 minutes. In a medium bowl combine cake flour, baking powder, and salt; set aside.
• Butter two 8″ x 1.5″ round cake pans and line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
  
•  In large mixing bowl, beat butter with an electric mixer on MED/HIGH for 30 seconds.
• Add 2 cups sugar and 1 tablespoon vanilla; beat 3 to 4 minutes on MEDIUM 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 20-25 minutes or until tops spring back when lightly touched or a toothpick 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.

Buttercream Frosting:

• In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on LOW 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 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.