Mix the Instant coffee granules with the hot water and allow it to sit and cool (be sure the mixture is at room temp before you incorporate it with the other ingredients).

Preheat the oven to 350 degrees F. Line 3 (8-inch) springform pans with parchment paper.

In a mixing bowl, whisk together the instant coffee, full-fat coconut milk, melted butter, eggs, lemon juice, and vanilla extract until creamy and combined.

In a very large separate mixing bowl, stir together the dry ingredients until very well combined and all the clumps are out.

Pour the wet mixture into the bowl with the dry mixture and mix until a thick cake batter forms.

Divide the cake batter between the three cake pans. Bake for 23 to 30 minutes, or until cakes test clean.

Remove cakes from the oven and allow them to cool completely.

Add the butter to a stand mixer fitted with the whisk attachment (or use a mixing bowl and an electric hand whisk). Beat on high speed until creamy, about 2 minutes.

Add the remaining ingredients for the buttercream and beat on low speed just until the dry ingredients are incorporated enough that they won’t fly into the air, about 1 minute. Increase speed to medium and then high speed and beat for 3 minutes, or until buttercream is completely combined and fluffy. Store in the refrigerator until ready to use. 

Note that the buttercream will be very stiff after refrigerating, so you’ll want to bring it to room temperature before using it to frost a cake or cupcakes.

Combine the ingredients for the ganache in a mixing bowl and microwave for 20-second intervals, stirring well in between, until melted, about 50 to 60 seconds total. Set aside until ready to use. The ganache will thicken as it cools - this is a good thing!

Get out your cake stand (or the plate you’re using to serve the cake). Put about 2 tablespoons of buttercream in the center of the cake stand and spread it into an even layer before placing the first cake on top. This ensures the cake stays stable and doesn’t slide while you’re decorating and transporting the cake.

After adding the first cake, smear the top with buttercream. Add the second cake and a second layer of buttercream. Repeat for the third cake. Smear any remaining buttercream around the edges of the cake (NOTE: you may want to make two batches of buttercream if you want the entire cake frosted, rather than the "naked" look).

Drizzle the ganache over the buttercream. I like making droplet effects by pouring it over the sides of the cake.

Slice and serve!