1. Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans.
2. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
3. Add butter to the mixer and beat until it looks sandy.
4. Combine the milk and vanilla and add to the mixer. Mix on low speed until incorporated. Don’t forget to scrape the bowl as you go!
5. Crack eggs into a bowl. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
6. Pour batter into your prepared cake pans. Softly bang the bottom of the pans against the countertop to help settle the batter evenly in the pan.
7. Bake for  25 minutes for 9″ layers or until the cake is golden brown and a toothpick inserted in the center will come out clean.
8. Remove the cake from the oven. Cool for five minutes before removing it from the pan. Let cool completely.
9. Frost with Coconut Frosting (recipe follows). Carefully pat the reserved coconut onto the top and sides of the frosted cake. (I like to add a bit of edible glitter to my coconut beforehand to make it extra pretty, but this isn’t necessary.)

Coconut Frosting
4 1/2 cups powdered sugar, sifted
3/4 cups (1 1/2 sticks) butter, at room temperature
3 teaspoons coconut extract
3 tablespoons milk
1 bag sweetened, shredded coconut

1. Beat softened butter until fluffy.
2. Slowly incorporate powdered sugar.
3. Beat in coconut extract and milk. Always make sure frosting is the consistency of your liking! Add more milk if needed.
4. Stir in about 2/3 of the bag of coconut. Reserve the rest to pat on the cake for garnish.