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Dulcecita Summertime Coconut Cake

12 tbsp unsalted butter
2 cups sugar 5 large eggs
cup sour cream tsp Cointreau
1 tsp grated orange zest tsp pure vanilla
2 cups all-purpose flour cup cornstarch
tsp salt 1 tsp baking soda
For the frosting for cake:

2 cups heavy cream, cold 2 tbs sugar
teaspoon Cointreau 1 shredded sweetened coconut

Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zest, and vanilla, Cointreau, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 35 to 40 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. To make the filling for cake, whip the cream, sugar, and Cointreau in a mixer fitted with the whisk attachment until firm. Frost layers. When finished, put the coconut on the top and sides of the cake.

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