Preheat your oven to 325°F (160°C) and prepare three 8-inch round cake tins by greasing them with oil and lining with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

In another bowl, mix the granulated sugar, vegetable oil, whole milk, large eggs, and vanilla extract. Blend thoroughly until smooth.

Gradually add the dry mixture to the wet ingredients, stirring gently. Then, pour in the boiling water and mix until well-blended.

Divide the batter evenly among the prepared cake tins and bake for 33–35 minutes. Cool in pans for 10 minutes before transferring to wire racks.

To prepare the coconut frosting, beat the butter, shortening, coconut extract, and salt until creamy. Gradually sift in the powdered sugar, mixing until fluffy.

Once the cake layers are cool, level the tops and assemble by spreading frosting between layers. Cover the entire cake with frosting.