1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

4. Slowly pour in the hot coffee and stir until the batter is fully combined.

5. Divide the batter evenly between the prepared pans.

6. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

8. In a medium bowl, mix the sweetened shredded coconut with the sweetened condensed milk to make the filling.

9. In a saucepan over low heat, melt the butter with the heavy cream. Add the semi-sweet chocolate and stir until smooth.

10. Whisk in the powdered sugar until the frosting is glossy and spreadable. Let it cool slightly if needed.

11. Place one cake layer on a serving plate and spread the coconut filling evenly over the top.

12. Add the second cake layer and frost the top and sides with the chocolate frosting.

13. Sprinkle the extra shredded coconut over the top.

14. Chill for 20 to 30 minutes before slicing for cleaner layers.