Grease two 9-inch cake pans with non-stick spray or butter and line the bottoms with parchment paper. Preheat the oven to 350ºF (180ºC).

In a stand mixer, cream the coconut oil and sugar on medium-high speed until well combined.

Add eggs one at a time, scraping down the sides after each addition.

In a small bowl, whisk flour, cocoa powder, baking soda, salt, and baking powder. In a measuring cup, mix milk, instant coffee, and vanilla.

On low speed, stir one-third of the flour mixture into the coconut oil mixture. Add half of the milk, then another third of the dry ingredients. Add the rest of the milk followed by the remaining flour mixture. Stir until smooth.

Divide batter into prepared pans and bake until the centers feel just set, about 25 to 30 minutes.

Let the cakes cool on a wire rack.

In a saucepan, heat sugar, water, cream of tartar or lemon juice, and salt over medium heat.

While syrup heats, whip egg whites in a stand mixer.

When syrup reaches 225ºF, begin whipping the egg whites on medium speed. As syrup approaches 242ºF, increase speed to high and whip until stiff peaks form.

Slowly beat the syrup into the egg whites while mixing on low.

Once combined, fold in the vanilla and shredded coconut.

Remove cake layers from pans, set one layer on a platter, spread with frosting, then add the second layer and frost the top and sides.