Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Alternate adding the flour mixture and the buttermilk into the butter mixture, starting and ending with the flour. Mix until just combined. Gently fold in the shredded coconut and melted white chocolate chips.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let your cakes cool in the pans for about 10-15 minutes before transferring them to wire racks to cool completely.

In a large bowl, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream until you reach your desired consistency. Beat in the vanilla extract.

Once your cakes are completely cool, place one layer on a serving platter, spread a layer of frosting, and top it with shredded coconut. Repeat with the second layer. For the third layer, frost the top and sides as well. Top it with more coconut and optional white chocolate shavings.

Slice, serve, and enjoy every heavenly bite of your creation!