1-First, preheat the oven to 300°F and prepare three 8-inch cake pans with parchment paper, then grease the sides to prevent sticking. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly mixed. Add the eggs, milk, and vegetable oil to the dry ingredients, stirring well to combine everything smoothly.

2-Next, mix the vanilla extract with the hot water and blend it into the batter; it will be thin, which is normal for a moist cake. Divide the batter evenly among the prepared pans and bake for 30-33 minutes, or until a toothpick inserted comes out with a few crumbs. Let the cakes cool in the pans for 10 minutes before transferring them to cooling racks to cool completely.

3-For the frosting, beat the butter until smooth in a mixing bowl. Add half the powdered sugar and mix thoroughly, then incorporate the coconut extract, 3 tablespoons of heavy cream, and a pinch of salt for flavor. Blend in the remaining powdered sugar and extra heavy cream as needed to get a spreadable consistency.

4-Once the cakes are cool, remove any domes to flatten the layers. Place the first layer on a serving plate and spread about 1 cup of buttercream on top. Add the second layer with another cup of buttercream, then top with the third layer and frost the outside. Immediately press the shredded coconut onto the frosting for the best hold, and pipe swirls on top if you want to get fancy.