Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt.
Beat butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Alternate adding the flour mixture and milk until fully combined.
Divide batter evenly between prepared pans.
Bake for 28–30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes.
Transfer cakes to wire racks and cool completely.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Place one cake layer on a serving plate.
Spread a generous layer of whipped cream over the cake.
Add the second cake layer on top.
Frost the top and sides completely with the remaining whipped cream.
Cover the entire cake generously with shredded coconut.
Refrigerate for at least 4 hours before serving.
Slice and enjoy this classic snowball cake.
