Rich chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling and chocolate ganache.
Preheat the oven to 350 degrees F. Prepare three 8” or four 6" round cake pans by spraying each with nonstick spraying, lining the bottom with parchment and spraying again. Set aside.
Add wet ingredients to the dry ingredients, and mix on low speed until the dry ingredients are incorporated. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed - you'll get about 15 to 16 ounces of batter in each of the 8-inch pans or 12 ounces in each of the 6 inch pans).
Set your oven to 350 degrees F. Line a baking sheet with parchement and pour the almonds on the sheet evenly. Bake for about 15 minutes or until the almonds are golden brown. Toss the nuts every 5 minutes.
Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 10 minutes, or until golden brown. Remove from oven and toss, and then toast for another 10 minutes, or until golden brown all over. Let cool completely.