Coconut Layer Cake with German Buttercream

Ingredients

• 2.5 cups Cake flour
• 2 sticks Unsalted butter (Kerrygold recommended)
• 1.5 cups Granulated sugar
• 4 large Large eggs
• 0.5 teaspoon Kosher salt
• 2 teaspoons Baking powder
• 3 tablespoons Virgin coconut oil
• 1 cup Full‑fat unsweetened coconut milk
• 2 teaspoons Vanilla bean (half) or vanilla extract
• 4 Egg yolks (for buttercream)
• 1 cup Whole milk (for buttercream custard)
• 12 oz Unsalted butter (for buttercream)
• 2 tablespoons Virgin coconut oil (for buttercream)
• 30 g Cornstarch
• 0.75 cup Granulated sugar (for buttercream)
• 1.5 cups Unsweetened shredded coconut flakes
• 1 pinch Salt (for buttercream)