Making Creamy Coconut Cake is a delightful journey that can be accomplished with these easy steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, shredded coconut, baking powder, and salt.

3. Cream Butter and Sugar: In another bowl, cream the softened butter and sugar together until light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and combine.

5. Combine Wet Ingredients: Gradually add the coconut milk to the butter mixture, mixing until smooth.

6. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

7. Divide the Batter: Pour the batter evenly into the prepared cake pans.

8. Bake: Place in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean.

9. Cool the Cakes: Remove from the oven and allow the cakes to cool in their pans for 10 minutes. Then gently transfer them to a wire rack to cool completely.

10. Prepare the Frosting: In a mixing bowl, combine the softened cream cheese and powdered sugar, mixing until smooth. Gradually add the heavy cream and beat until the frosting is fluffy and spreadable.

11. Assemble the Cake: Once cooled, place one layer on a serving platter. Spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake.

12. Garnish: Sprinkle toasted coconut flakes on top and around the sides for a beautiful finish.