Old-fashioned coconut cake

With an electric mixer using the paddle attachment, beat together the butter and cream cheese for about 3 minutes.
Gradually add the powdered sugar and cream, beating for another 4-5 minutes, ensuring to scrape the sides of the bowl occasionally.
To assemble the cake, place one layer on your serving plate and cover the top generously with frosting. Add the second layer and cover the entire cake with the remaining frosting.
To decorate with coconut, hold the cake over a baking sheet to catch any fall-offs, and gently press the shredded coconut against the sides and top of the cake, covering it as evenly as possible.
Dive into this exquisite coconut cake, a perfect blend of soft, moist layers filled and covered with a creamy, cocon