Step 1

Preheat oven to 350 degrees F. Position rack in the lower third position. Butter 4, 9-inch-round cake pans and line the bottoms with the parchment paper. Set aside.

Step 2

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium-high until thick and creamy, about 3 minutes.

Step 4

Add in the eggs, one at a time, and then the vanilla; beat on high until the batter is light and fluffy; about 2 minutes. Turn the mixer down to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, starting and ending with the flour. Beat until the batter is smooth, about 2 minutes.

Step 5

Evenly divide the batter among four bowls. Leave two bowls white and tint the 3rd one red and the 4th one green (shades may vary depending on whether you use food dye or gel, and the manufacturer.) Pour batter into the 4 greased pans. Bake 2 pans at a time until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pans for 15 minutes, then invert onto racks to cool completely. Gently remove parchment if it sticks to the cake. (If your cake layers are not flat, take a serrated knife and gently cut off any mound that developed during baking.)

Step 6

Make the frosting: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add vanilla extract and salt, until combined and smooth. Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.

Step 7

Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. Frosting should be light and fluffy, and easily spreadable, but hold its shape if spreading, or a little stiffer and does not fall if piping.

Step 8

To assemble the cake: place green color cake layer on cake plate, then spread about 1 & 1/2 cups frosting on top. Repeat this process with a white cake, then red, finishing with white. Cover the outside of cake with remaining frosting.

Step 9

Place shredded coconut in 3 separate plastic bags. Leave one bag white and add green food coloring to the 2nd bag and red food coloring to the 3rd bag, shaking until fully incorporated. Pat green color around base of cake, working your way up with the red color, and topping it off with the white coconut.

Step 10

Slice, serve, and enjoy!