Begin by preheating your oven to 350°F (175°C). Next, you will want to grease and flour three 9-inch round cake pans. This ensures our cakes will come out beautifully. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until it is well combined. Gradually, add the wet mixture to the dry ingredients while mixing until smooth. Don’t be alarmed if the batter appears thin – this is perfectly normal! Then, fold in 1 cup of shredded coconut to give that lovely texture.

Now, evenly divide the batter among your prepared cake pans. It’s time to bake! Place them in the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. When cooled, it’s time to assemble! Spread the Chocolate Buttercream Frosting between the layers and on top of the cake, then press the remaining shredded coconut onto the sides of the cake. Slice and serve each heavenly piece!