Preheat oven to 365°F and line 2 springform pans with parchment papers.
With a mixer beat together eggs and sugar on high speed for about 15 minutes, until the eggs have tripled in size.
With a spatula, fold in the flour combined with baking powder until well incorporated.
Divide batter between two pans. Bake 20-25 minutes or until golden in color.
Run a knife along edges of the cake to loosen the cake, remove sides. Cool cakes completely and cut in half resulting in four layers.
Prepare cream. Combine the butter, cream cheese, sour cream, condensed milk, and powdered sugar in a bowl. Turn off mixer and fold in the cool whip with a spatula.
Add your first cake layer onto the cake platter and cover it with cream. Do the same with the rest of the layers then cover the sides and top of the cake with the remaining cream.
Take the coconut and gently press to the side of the cake.