Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter to the dry ingredients and mix until crumbly.

In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

For the Chantilly cream, in a cold bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake is completely cool, generously frost the cake with Chantilly cream.

Optionally decorate with fresh berries and shredded coconut.