Preheat oven to 350°F (176°C)

Grease two 8-inch round cake pans and line the bottom with parchment paper.

In a large bowl, sift the cake flour, baking powder and baking soda.

In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes. Beat the eggs in, one at a time, until incorporated. At low speed, mix in the flour mixture and buttermilk in 3 alternating batches, starting and ending with the flour.

Divide the batter evenly between the two prepared cake pans.

Bake for 50-60 minutes, until the cakes are deep golden and springy.

Transfer the cakes to a rack and cool 5-10 minutes in the pan then turn the layers out onto the cooling racks, remove the parchment, and allow to cool completely.

Cut each cake in half horizontally to create 4 layers.

To make the frosting: In a large saucepan, boil the sugar, honey and 3/4 c of water over moderately high heat until the syrup registers 240°F (115°C).

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium speed until foamy then beat in the salt and cream of tartar until soft peaks form. With the mixer on, carefully drizzle the hot syrup down the side of the bowl. Once all of the syrup has been added, beat the frosting at high speed until shiny and thick, 11 minutes. Allow the frosting to cool.

Frosting the Cake: Set a cake layer cut side up on a plate. Spread 1/2 cup of the frosting over the top; repeat with two more layers.

Top with the last layer then coat the cake with the remaining frosting. Coat with the flaked coconut. Coconut can be toasted, if desired, before covering the cake.