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1
Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
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2
Whisk together the flour, baking powder, baking soda and salt in a large bowl.
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3
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
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4
Slowly add the buttermilk mixture into the flour mixture until combined.
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5
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.
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6
Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.
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7
Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top. Sprinkle un-toasted coconut flakes on top of the frosting. Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.
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8
For the Coconut - Toast 1 cup in toaster until lightly browned. Save the rest for the cake layers.
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9
For the Frosting - Mix all ingredients together and beat until smooth. Add the milk slowly, as you do not want the frosting too runny.
