Preparation Steps

• Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
• In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
• Add wet ingredients to dry ingredients and beat until well combined.
• Slowly add hot water to batter and mix on low speed until smooth.
• Divide batter evenly among prepared pans and bake for 22–25 minutes, or until a toothpick comes out clean.
• Cool cakes in pans for 2–3 minutes, then transfer to a wire rack to cool completely.
• Make the coconut filling by mixing sweetened condensed milk and shredded coconut in a bowl. Set aside.
• For the frosting, beat butter and shortening together until creamy.
• Gradually add half the powdered sugar and mix until smooth.
• Add coconut extract and 4–5 tablespoons of water or milk; mix well.
• Add remaining powdered sugar and mix until fluffy. Adjust consistency with more liquid if needed.
• Level each cake layer with a serrated knife so they are flat.
• Place first layer on a serving plate and pipe a ring of frosting around the edge as a dam.
• Fill the center with half the coconut mixture and spread evenly.
• Sprinkle 1–2 tablespoons of sliced almonds over the filling and press gently into place.
• Repeat with second layer, frosting, coconut filling, and almonds.
• Top with the final cake layer.
• Apply a thin crumb coat of frosting around the sides and refrigerate briefly.
• Frost the top and sides of the cake smoothly using an offset spatula.
• Create decorative stripes on the side of the cake with the frosting.
• Prepare chocolate ganache: microwave heavy cream until boiling, pour over chocolate chips, let sit 2–3 minutes, then stir until smooth.
• Drizzle ganache around the edges and over the top of the cake using a squeeze bottle or spoon.
• Let ganache set slightly (about 10 minutes), then add final layer of frosting, extra coconut, almonds, and optional Almond Joy bars.
• Refrigerate cake until ready to serve. Best served at room temperature. Keeps well for 3–4 days.