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1
For the cake: Preheat the oven to 375 degrees F and heavily grease two 6-inch cake pans.
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2
In a large microwave-safe bowl, melt the butter and chocolate chips in 30-second increments, stirring after every 30 seconds, until the butter and chocolate have melted.
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3
Whisk until smooth.
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4
Set aside to cool for 5-10 minutes.
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5
Add the sugar and eggs to the melted chocolate, and whisk until smooth.
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6
Whisk in the cocoa powder until combined.
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7
Divide the cake batter equally between the two greased cake pans, and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes.
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8
Let the cakes cool in the pans for 15-20 minutes, then turn the cakes on to a cooling rack to cool completely.
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9
Once the cakes have cooled, refrigerate for at least 1 hour before frosting.
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10
For the frosting: In the bowl of a stand mixer, beat together butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes.
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11
Add in the almond extract and beat until combined.
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12
Reduce the speed to low and add the powdered sugar, 1/2 cup at a time.
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13
Once all the powdered sugar has been added, turn the mixer to medium high, and beat for an additional 1-2 minutes, until the frosting is light and fluffy.
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14
To assemble the cake, place one of the cake layers on a cake stand or plate, and top with 1 cup of the frosting.
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15
Use an offset spatula to spread the frosting on top of the bottom cake layer.
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16
Place the other cake layer on top of the frosted bottom layer, and use the offset spatula to frost the top and sides of the cake.
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17
Garnish the frosting with the toasted coconut flakes.
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18
Refrigerate the cake for at least 2 hours before enjoying.
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19
Note: To make your own toasted coconut, spread 1 cup sweetened coconut flakes in a single layer on a greased baking sheet.
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20
Broil on low until golden brown, stirring occasionally, for about 4-5 minutes.
