Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour your cake pans, and line the bottoms with parchment paper.

• In a medium bowl, whisk together the flour, baking powder, and salt.

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

• Alternately add dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Fold in shredded coconut.

Bake the Cake:

• Divide the batter evenly between prepared cake pans.

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

• Allow cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Coconut Swiss Meringue Buttercream:

• In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water (bottom of bowl should not touch water). Whisk continuously until sugar dissolves and mixture reaches 160°F (70°C).

• Remove from heat, transfer to a stand mixer, and whisk on medium-high speed until stiff peaks form and mixture cools.

• Gradually add cubed butter, mixing well after each addition. The mixture may look curdled, but it will come together.

• Once smooth, add coconut milk powder and mix until fully incorporated.

Assemble the Cake:

• Place one cake layer on a serving plate. Spread a layer of buttercream over the top.

• Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake. Refrigerate for about 15 minutes to set.

• Apply the remaining buttercream evenly over the cake.

• Press toasted coconut flakes onto the sides and top for decoration.