Melt the butter on the stovetop and allow it to brown just slightly, Allow the butter to come to room temperature.

Prepare the pans by spraying them with Baker's Joy. Wet the cake strips and put them around the pans.

Put the sugar in the bowl of the stand mixer. Sift the flour, cocoa, coffee, baking powder, baking soda and salt into the bowl of the stand mixer. Stir to combine.

Add the eggs, milk, vanilla, almond extract, milk and butter. Beat for 2 minutes.

Bring the water to a boil and pour it carefully into the bowl of batter. Stir to combine. The mixture will be thin.

Remove the cakes from the oven and let them sit for about 5 minutes before turning them onto a cake rack. Let the layers completely cool before frosting them.

Put the butter into the bowl of the stand mixer. Beat the butter until it is fluffy.

Add the marshmallow cream and beat until the mixture is combined and fluffy.

Add the vanilla and almond extract. Add 2 cups of the powdered sugar and the milk. Beat. If the mixture is too thick, add more milk. If the mixture is too thin, add more powdered sugar.

Beat the mixture until it is light and fluffy.

Put strips of waxed paper on your serving plate. Put the first layer on top of the strips, making sure to be able to tug at the edges to remove the paper after the cake is decorated.

Put several spoonfuls of the frosting on the first layer, and using an off-set spatula, frost all the way to the edges, letting some of the frosting come over the edges.

Put the second layer on top. Put more of the frosting on top, letting a lot go over the edges. Frost the sides of the cake. Frost the top of the cake with any remaining frosting.

Using your hand, put coconut on the sides of the cake.

Put the almonds around on the top of the cake in a nice pattern.

Use the off-set spatula to be sure the coconut is sticking to the sides of the cake.

Carefully remove the waxed paper and serve.