Preparation Steps

• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
• In a large mixer bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
• In a medium 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. Scrape down sides as needed.
• Divide batter evenly between prepared pans and bake for 22-25 minutes, or until toothpick comes out clean.
• Cool cakes in pans for 2-3 minutes, then transfer to cooling racks to finish cooling.
• To make coconut filling, stir sweetened condensed milk into shredded coconut in a medium bowl.
• For frosting, cream butter and shortening together in a large mixer bowl until smooth.
• Add half of powdered sugar and mix until smooth.
• Add coconut extract and 4-5 tablespoons water or milk; mix until smooth.
• Gradually add remaining powdered sugar and mix until fluffy. Adjust consistency with more liquid if needed.
• Level cake layers by slicing off tops with a serrated knife so they're flat.
• Place first layer on serving plate and pipe a ring of frosting around edge to hold filling.
• Spread half the coconut filling inside the frosting ring.
• Sprinkle 1-2 tablespoons sliced almonds over filling and press gently into place.
• Repeat with second layer, filling, almonds, and third layer.
• Apply thin crumb coat of frosting to sides of cake.
• Frost top of cake with about 1 cup frosting and spread evenly.
• Frost entire cake smoothly using an offset spatula.
• Create decorative stripes on side of cake with offset spatula.
• Prepare chocolate ganache: microwave heavy cream until boiling, pour over chocolate chips.
• Let ganache sit 2-3 minutes, then whisk until smooth.
• Drizzle ganache around edges of cake and smooth over top.
• Let ganache set slightly (about 10 minutes), then add final 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.