Preheat your oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, beat eggs, then add buttermilk, cooled coffee, oil, and vanilla.

Pour the wet ingredients into the dry mixture, stirring until just combined. The batter will be thin. Divide evenly between prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

While the cakes cool completely, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. In a mixing bowl, combine the sweetened condensed milk with 1½ cups of the shredded coconut and half the toasted almonds.

Beat the softened cream cheese until smooth and fluffy. Gradually add powdered sugar, then slowly pour in the heavy cream while beating. The frosting should hold soft peaks.

Place one cake layer on your serving plate and spread the coconut-almond filling evenly across the top, leaving a small border. Add the second layer and frost the entire cake with the cream cheese frosting. Sprinkle the remaining coconut and almonds on top, then drizzle with the melted dark chocolate in decorative patterns.