*1 (14 ounce) bag sweetened cocoanut, shredded
*1 (14 ounce) can sweetened condensed milk*2 cups granulated sugar
*1 cup unsweetened cocoa
*2 cups granulated sugar
*1 3/4 cup flour
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 large eggs
*1/2 cup vegetable oil
*1 cup butter milk
*3/4 cup boiling water
*1 teaspoon pure vanilla extract
*1/4 cup milk chocolate chips
*1/4 semi-sweet chocolate chips
*1/2 cup heavy cream
*1/4 cup light corn syrup
*1 cup slivered almonds
*2 sticks of butter, room temperature
*1/4 cup heavy cream
*3 cups powdered sugar
*1/2 teaspoon coconut extract
~In a medium bowl, mix cocoanut and sweetened condensed milk, until well mixed.
~Refrigerate until ready to use.
~Preheat oven to 350 degrees.
~Grease & lightly flour a 9x13 inch cake pan.
~In a large mixing bowl, sift sugar, unsweetened cocoa powder, flour, baking powder, baking soda & salt.
~Add eggs, one at a time.
~Add oil & buttermilk, mix on medium speed for 3 minutes.
~Add boiling water & vanilla extract and mix well (batter will be watery).
~Pour batter into prepared pan.
~Bake for 30-35 minutes or until done.
~Allow cake cool in pan until completely cooled.
~In a microwavable bowl, combine milk chocolate chips, semi-sweet chocolate chips & heavy cream.
~Microwave for 30 seconds and then stir well.
~Repeat for another minutes and a half, stirring every 30 seconds.
~Remove from microwave and stir in light corn syrup.
~Refrigerate until it cools a little and thickens up.
~In a large mixing bowl, beat butter, heavy cream & coconut flavoring, until smooth.
~Slowly add powdered sugar and mix on low speed.
~When sugar is starting to mix in, mix on high speed for 1-2 minutes.
~Once cake is cooled spread cocoanut mixture over cake.
~Sprinkle slivered almonds over frosting.
~Drizzle chocolate ganache over top.
~Store in refrigerator.