Fluffy Coconut Cake: A Soft, Light, and Heavenly Dessert

Serving: This coconut cake is perfect on its own or with a scoop of vanilla ice cream or fresh fruit. For extra flair, top with a drizzle of coconut syrup or a few candied flowers.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.
Freezing: The cake can be frozen before frosting for up to 2 months. Wrap the cooled cake layers tightly in plastic wrap and foil. Thaw before frosting and serving.
Variants:

Chocolate Coconut Cake: Add 1/2 cup of cocoa powder to the dry ingredients to make a delicious chocolate coconut cake.
Lime Coconut Cake: Add the zest of one lime and a few tablespoons of fresh lime juice to the batter for a citrus twist.
Coconut Cream Cake: Use coconut cream in the frosting for an even richer texture and flavor.
FAQ:
Q: Can I use sweetened coconut instead of unsweetened?
A: Yes, you can use sweetened shredded coconut for a sweeter cake, but keep in mind that it will add extra sugar to the overall flavor.

Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers ahead of time and store them in an airtight container until you are ready to frost and serve.

Q: Can I make this cake dairy-free?
A: Yes, you can substitute the butter with vegan butter and the heavy cream with coconut cream or another non-dairy alternative to make this cake dairy-free.