Preheat the oven to 180 ° Grease the baking molds and cover the bottom with baking paper.
Mix milk with apple cider vinegar and let rest for 10 minutes.
Put the butter and sugar in a mixing bowl and beat until creamy for 10 minutes. Successively beat the eggs and vanilla.
Mix the flour, baking powder, baking soda and coconut and place in the mixing bowl with butter, oil and milk.
Stir into a smooth dough and pour evenly into the baking pans.
Bake in the oven for 15-20 minutes. Make a stick sample before you get the cake out of the oven.
Let the cakes cool on a wire rack.
For the frosting
Put the cream cheese and butter in a bowl and beat until creamy with the hand mixer (5 minutes). Then mix the powdered sugar into 2 units. (The color comes later)
If the frosting is too soft, refrigerate for 30 minutes.
Take the cake out of the mold. If the surface of the cake is slightly curved upwards, simply straighten with a bread knife.
Place a cake slice on a plate and spread with frosting. Then put the next disc on it and spread as well. Now put the last cake disc on top. Now add the passion fruit powder and the yellow food coloring to the frosting. How much color you want to use, I leave you.
Then coat the whole cake with the frosting. Refrigerate for an hour and garnish with flowers or fruit before serving.