Preheat oven to 350°F and prepare three 8-inch cake pans with non-stick spray and parchment paper.

Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

Combine milk, vegetable oil, vanilla extract, and eggs in a separate bowl.

Add wet ingredients to dry ingredients and beat until smooth. Mix in hot water gradually.

Divide batter evenly into cake pans and bake for 22-25 minutes.

Cool cakes on wire racks. Prepare coconut filling by mixing shredded coconut and condensed milk.

Make frosting by beating butter and shortening, then gradually adding powdered sugar and coconut extract.

Level the cake layers and assemble, spreading coconut filling between layers and frosting the outside.

Prepare the chocolate ganache by heating heavy cream and pouring over chocolate chips, then whisk until smooth.

Drizzle ganache over the cake edges, then fill and cover the top. Chill to set.

Decorate with sliced almonds, shredded coconut, and chopped Almond Joy bars.