First things first let’s get that oven going! Preheat it to 350°F (175°C). I always like to prepare my pans early so there are no surprises later. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and give them a light dusting of flour. This little step saves you from the heartbreak of a cake that sticks.

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. I find whisking so satisfying it feels like giving the ingredients a nice fluffy head start. Once mixed, set the bowl aside for later.

Now, in your big mixing bowl, beat the butter, granulated sugar, and light brown sugar until they’re pale, light, and airy. This takes about 3–4 minutes with an electric mixer. The mixture should look creamy that’s when you know you’re on track.

Crack in the eggs one at a time, letting each blend fully before adding the next. It might feel slow, but trust me, it makes the batter smooth and glossy. Then stir in that heavenly vanilla bean paste the aroma alone will make your kitchen feel like a bakery.

On low speed, gently alternate between the dry mixture and your coconut milk and sour cream. Start and end with the dry ingredients. Don’t overmix here I always stop the mixer as soon as everything looks combined. That way, your cake stays soft and tender.

Using a spatula, fold in the shredded sweetened coconut. The batter should be thick and dreamy at this point almost like a coconut cloud!

Divide the batter evenly between your pans and smooth out the tops. Bake for 35–40 minutes, or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes before moving them to a wire rack. I usually take a moment here to breathe in that warm, coconutty aroma so good!

Beat together the cream cheese and butter until smooth. Slowly add in the powdered sugar, followed by the vanilla bean paste. Then, splash in the coconut milk, one tablespoon at a time, until you get a silky, spreadable frosting.

In a dry skillet over medium heat, toast your sweetened coconut flakes. Stir constantly they can go from golden to burnt quickly! This usually takes 4–5 minutes. Once done, set them aside to cool.

Here’s the fun part! Place one cake layer on your serving plate, spread a generous amount of frosting, then top with the second cake. Frost the top and sides, making it as smooth or rustic as you like. Finally, sprinkle the toasted coconut all over the top. For neat slices, chill the cake slightly before serving though honestly, I usually can’t wait that long!