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.
• Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• Add the wet ingredients to the dry ingredients and beat until well combined.
• Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed.
• Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
• To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.
• To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.
• Add half of the powdered sugar and mix until smooth.
• Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.
• Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.
• Use a large serrated knife to remove the tops of the cake layers so that they're flat.
• Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
• Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
• Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
• Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
• Add the final cake layer to the top of the cake.
• Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
• Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
• Frost the cake using a tutorial for how to frost a smooth cake.
• Use an offset spatula to create the stripes around the cake.
• Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
• Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
• Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
• Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
• Cover well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.