Prep Ingredients – Bring butter, eggs, and buttermilk to room temperature.
Prepare Cake Pans – Grease and line three 9-inch cake pans with parchment paper.
Mix the Batter – Cream butter and sugar, add eggs one at a time. Alternate adding dry ingredients and buttermilk. Fold in fresh coconut and vanilla.
Bake the Cake – Divide batter evenly into pans, tap to remove air bubbles, and bake at 350°F for 30-35 minutes.
Cool the Cake Layers – Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting – Whip heavy cream until soft peaks form, add cream of coconut, powdered sugar, and vanilla, and whip until fluffy. Keep chilled.
Assemble the Cake – Layer cake rounds with frosting in between, then frost the outside and press shredded coconut onto the sides.
Decorate & Serve – Sprinkle white chocolate shavings and extra coconut on top. Chill for 30 minutes before slicing.
