1. Preheat the oven to 350°F and grease two 9-inch round cake pans, then 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, milk, vegetable oil, and vanilla extract, then beat until the batter is smooth.

4. Slowly pour in the hot coffee or hot water and mix until fully combined. The batter will be thin.

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. Let the cake layers cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

8. In a medium bowl, stir together 2 cups sweetened shredded coconut and the sweetened condensed milk to make the filling.

9. In a large bowl, beat the butter until creamy, then mix in the powdered sugar, melted semisweet chocolate, and heavy cream until the frosting is smooth and spreadable.

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

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

12. Sprinkle the remaining 1/2 cup sweetened shredded coconut over the top, then slice and serve.