Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder (Dutch-process)
  • 1 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1/2 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Hot Water or Coffee
  • 3 cups Sweetened Flaked Coconut (for filling)
  • 1 cup Sweetened Flaked Coconut (for garnish)
  • 1 cup Sliced or Slivered Almonds, lightly toasted
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 3 cups Powdered Sugar, sifted
  • 1/4 cup Cold Heavy Cream
  • 1/2 tsp Almond Extract
  • 8 oz Good Quality Dark Chocolate (60-70% cocoa), finely chopped
  • 1 cup Heavy Cream (for ganache)
  • 1 Tbsp Unsalted Butter (for ganache)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper rounds.
  2. Combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) in a large bowl and whisk well.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla. Gradually add wet ingredients to the dry ingredients, mixing on low speed until just combined.
  4. Carefully pour the hot water or coffee into the batter while mixing slowly until smooth. The batter will be thin.
  5. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted comes out mostly clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  6. Toast 3 cups of coconut on a baking sheet at 300°F (150°C) for 8–10 minutes until golden brown. Toast almonds lightly in a dry pan. Cool both completely.
  7. For the filling: Cream the softened butter until pale. Gradually beat in sifted powdered sugar until fluffy. Beat in cold heavy cream and almond extract until smooth. Gently fold in 3 cups of the toasted coconut and most of the almonds, reserving some for the exterior.
  8. Once cakes are cool, level the tops if necessary. Place one layer on a serving plate. Spread the entire coconut filling evenly over the first layer.
  9. Top carefully with the second cake layer. Chill the assembled cake for 20 minutes to firm up the filling.
  10. Prepare the ganache: Heat the 1 cup of heavy cream until just simmering. Pour over the chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until completely smooth. Stir in 1 Tbsp of butter for shine.
  11. Allow the ganache to cool slightly until it is a good pourable consistency (about 10 minutes). Pour over the chilled cake, allowing it to drip elegantly down the sides.
  12. While the ganache is slightly tacky, gently press the reserved toasted coconut and almonds around the sides of the cake. Chill for at least 1 hour before slicing and serving.