Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.

In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.

Add wet ingredients to dry ingredients and beat until well combined.

Slowly add hot water to batter and mix on low speed until smooth.

Divide batter evenly among prepared pans and bake for 22–25 minutes, or until a toothpick comes out with moist crumbs.

Cool cakes in pans for 2–3 minutes, then transfer to a wire rack to cool completely.

Make the coconut filling by mixing sweetened condensed milk and shredded coconut in a bowl. Stir until combined.

For the frosting, cream butter and shortening together until smooth.

Gradually add half of the powdered sugar and mix until smooth.

Add coconut extract and 4–5 tablespoons of water or milk; mix well.

Add remaining powdered sugar and mix until fluffy. Adjust consistency with more liquid if needed.

Level the cooled cake layers with a serrated knife so they’re flat.

Place first layer on a serving plate and pipe a ring of frosting around the edge as a dam.

Fill the center with half of the coconut mixture and spread evenly.

Sprinkle 1–2 tablespoons of sliced almonds over the filling and press gently into place.

Repeat with second cake layer, more frosting, coconut filling, and almonds.

Top with the final cake layer.

Apply a thin crumb coat of frosting around the sides and chill for 15 minutes.

Frost the top and sides of the cake smoothly using an offset spatula.

Create decorative stripes on the side of the cake with frosting.

Prepare chocolate ganache: microwave heavy cream until boiling, pour over chocolate chips, let sit 2–3 minutes, then stir until smooth.

Drizzle ganache around the edges and over the top of the cake using a squeeze bottle or spoon.

Let ganache set slightly (about 10 minutes), then add extra frosting, coconut, almonds, and optional Almond Joy candy bars.

Refrigerate cake until ready to serve. Best served at room temperature within 3–4 days.