In a bowl of electric mixer, combine all the dry ingredients.

Combine eggs, buttermilk, water, oil and almond extract in a measuring cup and lightly beat with a fork.

Bake for 17 to 20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.

When cakes are completely cooled, level them if needed.

I like to wrap each cake layer individually with plastic wrap and stick it in the freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. 

In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.

With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.

Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.

Use a wooden spoon to stir out air bubbles.

Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9x13" with with nonstick spray. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.

With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.

Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.

With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.

Pour the filling into the prepared pan and bake for 10 to 15 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.

Let the filling cool slightly and add the toasted coconut and toasted almonds. The filling can be used immediately or stored in an airtight container in the refrigerator. 

Heat the cream in a microwave safe bowl for about 1 minute. 

Pour the cream over the chocolate chips. Let sit for about 5 minutes. Stir until the chocolate is completely melted. Let cool slightly before using in the cake. 

Heat the remaining chocolate ganache for about 30 seconds. Add additional 1/4-1/2 cup heavy whipping cream to make the ganache thinner and easily pourable out of a drip bottle. 

On a cake board, spread a dollop of frosting to act as "glue" to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.

Spread about 3/4 cup of the coconut buttercream over the cake layer, followed by about 1 cup of the coconut and almond filling. Drizzle with chocolate ganache.

Place the second cake layer, top side up, on the fillings and repeat step 2.

Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of coconut buttercream around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 to 15 minutes to set the frosting.

Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.

If you want to pipe swirls or any decorate design on the cake, I suggest adding another quarter or half recipe of the coconut buttercream.

Use the chocolate drip recipe to "drip" the chocolate along the sides of the cake (as shown in the video above).