Preparation Steps

• Preheat oven to 300°F. Prepare three 8-inch cake pans with parchment paper circles on the bottom and grease the sides.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Add eggs, milk, and vegetable oil to the dry ingredients and mix until well combined.
• Stir vanilla into hot water, then pour into batter and mix until smooth; batter will be thin.
• Divide batter evenly among cake pans and bake for 30-33 minutes, or until a toothpick inserted comes out with a few crumbs.
• Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Beat butter until smooth. Gradually add half the powdered sugar and mix until combined.
• Add coconut extract, 3 tablespoons heavy cream, and a pinch of salt; beat until fluffy.
• Slowly add remaining powdered sugar and mix. Add additional heavy cream as needed to achieve frosting consistency.
• Level the tops of the cakes with a serrated knife. Place the first layer on a serving plate and spread 1 cup of buttercream evenly on top.
• Add the second cake layer and spread another cup of buttercream over it.
• Top with the final cake layer and frost the entire outside of the cake smoothly.
• Immediately press shredded coconut onto the top and sides of the frosted cake.
• Pipe swirls of remaining buttercream on top if desired. Store cake in an airtight container; refrigerate after 24 hours.