Coconut Cake

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2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature

1 3/4 cups sugar, divided

6 large eggs, room temperature

1 teaspoon vanilla extract

1 cup shredded coconut

1 3/4 cups Stonyfield Organic Whole Milk French Vanilla Yogurt

1/2 teaspoon cream of tartar

Your favorite butter cream frosting

2 cups unsweetened coconut, for garnish

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