Toasted Coconut Cake With Coconut Filling And Buttercream

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2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)

2 1/4 cups cake flour, plus more for the pans

1 cup whole milk, at room temperature

6 large egg whites, at room temperature

1 vanilla bean, split lengthwise, seeds scraped out and reserved

1/2 teaspoon pure vanilla extract

1 3/4 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

3/4 cup Coconut Custard, cold

3/4 cup heavy cream, cold

3 sticks unsalted butter, at room temperature

1/3 cup confectioners' sugar

3/4 cup Coconut Custard

Pinch of salt

Coconut Simple Syrup

2 cups sweetened flaked coconut, lightly toasted, for garnish

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