Chocolate coconut cake with coconut meringue buttercream frosting

INGREDIENTS

Butter, for greasing the pans

1 3/4 cups

all-purpose flour, plus more for the baking pans

1 cup

sugar (original recipe has 2)

3/4 cup

good cocoa powder

2 tsp

baking soda

1 tsp

baking powder

1 tsp

kosher salt

1 cup

coconut milk, shaken

1/2 cup

coconut or vegetable oil

extra-large eggs, at room temperature

1 tsp

pure vanilla extract

1 cup

freshly brewed, strong hot coffee

1 1/2 cups

granulated sugar

egg whites

1 1/2 cups

unsalted butter, at room temperature, cut into pieces

1 tsp

vanilla extract

1/4 tsp

kosher salt (plus more if preferred)

2/3 cup

coconut milk

1 cup

sweetened shredded coconut