This two-layer confection by pastry chef Jason Schreiber is cut into simple squares, then topped with a cloud of coconut flakes.
Brush one layer of coconut cake with syrup. Top with about one quart of buttercream and spread evenly using an offset spatula. Place second layer of coconut cake on top and brush with remaining syrup. Use remaining buttercream to frost the top and sides of the cake. Spread shredded coconut evenly across top of cake.