Preheat oven to 350 degrees.
Cream softened butter until smooth (butter needs to be very soft, not just room temperature, but not melted)
Add eggs one at a time, beating well before adding the next egg.
Add egg yolks one at a time as well, beating well in between.
Combine all the dry ingredients together: flour, sugar, salt, baking powder and baking soda. I don’t usually do this even when the recipe requires it, but I do for this recipe. Alternate adding the flour mixture with the buttermilk, incorporating well each time.
Bake for 25 to 30 minutes or until a toothpick comes out clean and the top of the cake is golden brown. Cool completely before frosting.
Use a wooden spoon to poke holes in the cake 1 inch apart
Mix together 1 can of coconut cream and 1 can of sweetened condensed milk.
Pour the mixture over the cake while it's warm, then let the cool completely in the fridge.
Top with whipped cream and toasted coconut. Enjoy right away or keep the cake in the fridge until you are ready to serve.
