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FOR THE CAKE:
16 tbsp. unsalted butter, softened, plus more for pans
2 1/2 cups cake flour, plus more for pans, sifted
1 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
1 tbsp. vanilla extract
2 cups sugar
5 eggs
FOR THE FROSTING:
4 egg whites
1/2 tsp. cream of tartar
2 1/4 cups sugar
1/4 cup light corn syrup
1 tsp. kosher salt
2 tsp. vanilla extract
3/4 cup fresh coconut water
3 cups freshly grated coconut
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