Coconut layer cake with German buttercream

Get all ingredients to room temperature and set the oven to 350.

Brush the three cake pans with a thin coat of coconut oil, lay in a parchment round and smooth it out to eliminate air bubbles.

Shake the coconut milk can well and measure out one cup, reserving the rest for soaking the layers.

Whisk the cake flour with the kosher salt and baking powder; no sifting needed.

Cream the two sticks of room temperature butter with three tablespoons of virgin coconut oil and the sugar on medium high about five minutes, until very light, fluffy and almost white.

Beat in the four room temperature eggs one at a time so they emulsify smoothly into the batter.

Add a couple of teaspoons of vanilla to the coconut milk.

On low speed add the dry in three additions alternating with the coconut milk in two, beginning and ending with dry so the emulsion is not broken; stop the mixer as the last of the flour disappears.

Fold by hand with a spatula, scraping the sides and underneath, so the butter trapped at the bottom is worked in.

Divide the batter between the three pans by weight and level each with an offset spatula.

Bake at 350 with one pan on a rack in the upper third and two staggered on the lower, rotating at about the 15 minute mark; total bake about 25 minutes, the lower two more like 30.

While the oven is still hot, toast the large flake unsweetened coconut, checking after a few minutes; hers went about five and the top browned.

Run an offset spatula round the sides of the cooled pans and flip the layers out onto racks to cool fully.

Heat one cup of milk with the scraped vanilla seeds and the pod over medium low, dissolving about half the sugar into it.

Whisk the other half of the sugar with 30 g of cornstarch, then whisk in the four egg yolks at once and keep whisking until light in colour and texture.

Slowly add about two thirds of the warm milk to the yolks while whisking to raise their temperature gently, then whisk the whole lot back into the saucepan.

Bring to a boil and hold it there whisking constantly about 30 seconds so the starch is fully activated and the eggs cooked, then turn off the heat.

Stir in two tablespoons of coconut oil and cool the custard over an ice bath, scraping the bottom and sides, until room temp but not cold; or spread it thin, cover directly with plastic and chill.

Beat the three sticks of butter with the paddle on medium, then medium high.

Add the cooled pudding mixture a tablespoon or two at a time, waiting for each addition to incorporate.

Switch to the whisk, add a big pinch of salt, and whip until light and almost like whipped cream.

Level each layer with a serrated knife held parallel to the surface, sawing gently, to expose the crumb so it will take the soak.

Set the first layer on the cake stand and dab the reserved coconut milk over the cut surface with the pastry brush; do not brush or the crumbs lift.

Spread about a cup of frosting to the edges and a little beyond with a small offset spatula, and repeat with the second layer.

Level and soak the third layer, then place it upside down so its smooth sealed bottom becomes a flat top, sliding it into line with the others.

Frost the whole cake, starting with more than needed and taking it back, working it across the top and cascading down the sides to about a quarter inch.

Press handfuls of the toasted coconut onto the top and up the sides over the sheet tray, then brush off the loose excess.

Serve at room temperature; a brief chill gives cleaner slices but cold firms the buttercream out of its soft supple texture.