Preheat your oven to 350°F (175°C).

Grease two 8-inch round cake pans lightly and line the bottoms with parchment paper to avoid any sticking—trust me, this saves frustration later!

In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt by whisking them together. Whisking aerates the flour and ensures even distribution of leavening agents.

Using a mixer or a sturdy whisk, cream softened butter and sugar until pale, fluffy, and creamy—this usually takes about 2-3 minutes.

Incorporate the eggs one by one, mixing thoroughly after adding each one.

Stir in vanilla extract gently for a delightful aroma.

Alternately add the dry ingredients and sour cream to your butter-sugar mixture, beginning and ending with the flour mix. This method ensures a silky, lump-free batter.

Gently fold in your shredded coconut until just incorporated—be careful not to overmix, keeping your cake tender.

Pour the batter equally into the prepared cake pans.

Lightly smooth the top of the batter to promote even baking.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Allow cakes to cool in pans for 10 minutes, then transfer onto wire racks to cool completely.

Once completely cooled, frost generously with your favorite cream cheese or buttercream frosting, and sprinkle with toasted coconut flakes for a gorgeous finish.

Always test cakes for doneness a couple of minutes early—ovens can vary!

Cooling completely ensures your frosting doesn't melt or slide off.

Your kitchen is about to smell heavenly. Enjoy baking!