Step 1

Preheat the oven to 180°C.

Step 2

For the buttermilk, mix the milk with the lemon juice, let stand for 15 minutes.

Step 3

For the cake, beat the sugar with the butter until creamy, add the eggs one by one, the vanilla essence, and beat for 7 more minutes.

Step 4

With the help of a sifter, add the flour, baking powder, baking soda, salt alternating with the lemon, milk, and coconut beat for 7 minutes.

Step 5

Place in two greased and floured cake pans and bake for 35 minutes, or until a cocktail stick is inserted and comes out clean. Let cool and set aside.

Step 6

For the coconut frosting, beat cream cheese, coconut cream, and whipping cream for 8 minutes. Let cool, divide in two, and set aside.

Step 7

On a cake base, add half of the frosting, spread it over the whole cake with a spatula.

Step 8

Place the other cake base on top, cover the cake with the rest of the frosting and decorate with toasted coconut.