I used a 7″ springform pan. If you use a larger pan, the layers will be flatter/shorter.
*To make coconut butter, simply blend coconut shreds in a food processor until liquefied, about 10-15 minutes) scraping down the sides as needed. Store at room temp.
Once the layers are set, store in the fridge. Set out on the counter for a few minutes to soften.
Can also be freezer, but it may take a while to thaw because coconut butter hardens when cold.
Adapted from catching seeds