Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. A light coating of grease over the parchment helps the cakes release easily later.

Add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large mixing bowl. Whisk until the cocoa is well mixed in and no lumps remain.

Pour in the milk, melted coconut oil, eggs, and vanilla extract. Stir until the batter comes together and looks smooth. Stop mixing once everything is incorporated.

Slowly pour in the boiling water while stirring. The batter will become quite thin, but that’s exactly what you want. This helps give the baked cake a soft, moist texture.

Bake the Layers

Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, checking with a toothpick near the end. If it comes out mostly clean, the cakes are ready.

Let the cakes sit in their pans for about 10 minutes. Turn them out onto a wire rack and allow them to cool completely. Warm cake and buttercream don’t make a good match—the frosting can melt before you get the cake assembled.

Beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, then beat in the heavy cream, vanilla, coconut extract, and salt. Once the frosting is smooth and fluffy, fold in the shredded coconut.

Place one cake layer on a serving plate and spread a thick layer of coconut buttercream over the top. Set the second layer in place and frost the top and sides. Press extra shredded coconut over the cake, then let it sit for a few minutes before cutting.