1lb (4 sticks or 452 g)butter, at room temperature
COCONUT SIMPLE SYRUP
1½cups (360 ml)water
¾cup (45 g)sweetened shredded coconut
2cups (120 g)sweetened shredded coconut
sprinkles, as desired
2chocolate chips for eyes
FOR THE CAKE
Preheat the oven to 350° F. Grease and flour a 9-inch round and an 8-inch round baking pan or spray with nonstick cooking spray. Set aside.
In a large bowl, beat oil, eggs, and sugar until well combined. Add sour cream and vanilla and blend well.
In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding flour mixture with milk in two additions, beating just until combined. Don't overmix.
Pour cake batter into prepared pans, about ¾ full. Bake for about 40-45 minutes, or until cake springs back when lightly touched, or toothpick inserted into center comes out clean.
Place cakes in pans on wire rack to cool for 15 minutes, and then remove from pans and allow to cool completely before frosting and decorating.
FOR THE FROSTING
In a small saucepan, combine flour blend with milk and whisk. Place over medium heat and continue to whisk until mixture begins to bubble and thicken, about 5 minutes. Remove from the heat and pour into sieve set over a medium bowl. Press through to remove any lumps. Place plastic wrap directly on the surface of the mixture and refrigerate until cool.
In the bowl of a stand mixer or with a handheld mixer, beat flour mixture to loosen it up. Slowly add granulated sugar and beat for about 2 minutes or until fluffy. Add butter and continue to beat until smooth, fluffy, and light, about 5 minutes. It may look curdled at first, but will come together with continued beating. Add vanilla extract and mix to incorporate.
FOR COCONUT SIMPLE SYRUP
Place the coconut in a medium bowl.
In a small saucepan, combine the water and sugar and bring to a boil. Pour over the coconut and allow to steep for at least 30 minutes and up to 4 hours.
Pour the coconut mixture through a sieve set over a small saucepan and bring the liquid back to a boil. Allow the syrup to reduce slightly, about 5 minutes. Let cool before brushing onto cakes.
TO ASSEMBLE THE CAKE
Cut sides off of the 8-inch cake layer as if there were imaginary tennis ball lines to create ears. Middle section will become bowtie. Set 9-inch round in the middle of a large serving platter and place ears on top and bowtie along the bottom. Frost cakes, adding a little extra frosting where the cakes connect to "glue" them together.
Cover with sweetened shredded coconut and sprinkles as desired. Serve at room temperature.