Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in the orange zest.

In a separate bowl, whisk together flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Don’t overmix—just blend until smooth.

Divide the batter evenly between the pans.

Bake for about 30–35 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a small bowl, mix orange juice and dark rum.

Stir in the apricot preserves until well combined.

In a chilled bowl, whip the heavy cream with sugar and vanilla until stiff peaks form. Keep it chilled until ready to use.

Once the cakes are cool, slice them horizontally to make four thin layers.

Place one layer on a cake plate. Brush lightly with the orange-rum mixture, then spread with apricot filling.

Repeat for the remaining layers.

Frost the entire cake with whipped cream.

Press shredded coconut all over the frosting. It’s messy but totally worth it.