Preheat oven to 180 C (350 F). Grease and flour 3-20 cm (8 inch) springform pans and line bottoms with parchment paper.

In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.

In a large bowl beat eggs and sugar until pale, add vanilla, oil, buttermilk, and coffee.

With a mixer on low speed, mix in dry ingredients until incorporated. The batter will be a bit thin.

Pour batter evenly into prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool 10 minutes and remove cakes from pans and transfer them to wire racks.

Cool completely before frosting.

Mix cornstarch, sugar, salt, and vanilla with approximately 80-100 ml (1/3 cup) milk. Pour the rest of the milk in a large saucepan and bring to a light boil. Add in prepared cornstarch sugar mixture and desiccated coconut (coconut flour) and cook over medium heat, stirring constantly with a whisk until it thickens, around 5 minutes. Cool the pudding to room temperature.

With an electric mixer beat the butter until pale and creamy. Add in cooled coconut pudding and mix well until it's all nicely incorporated and with no lumps.

Using a long serrated knife level the tops of your cakes if needed. Divide the coconut buttercream into 3 equal parts.

Place the first layer of cake on a cake stand. Top with one part of buttercream. Add the second layer of cake and the second part of buttercream. Top cake with a remaining cake layer. Frost and smooth the top and sides of the cake with remaining buttercream. Sprinkle the top and the sides with desiccated coconut.

Chill the cake in the refrigerator.