Preheat oven to 350F. Spray 4 - 8 - inch cake pans with bakers spray
In a bowl whisk together, flour, baking soda and salt
In another large bowl beat butter and sugar until creamy, add flour alternating with milk and mix until moist, beat in eggs and vanilla lust v intil blended
Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean
Cool 10 minutues in pans on rack before removing to cool completely
HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE
MAKE WHIPPED COCONUT CREAM FROSTING
Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding
Working quickly whisk pudding and milk until combined
Fold this mixture into the whipped cream until completely blended
ASSEMBLE CAKE
Place one layer bottom up on serving plate
Frost with some whipped chocolate ganach
Top with second layer of cake, bottom up
Frost with more whipped chocolate filling
Add enother layer of cake bottom up
Frost entire cake with Coconut Cream Frosting
Garnish with the sweetend shredded coconut, sliced mound bars and sprinkles. Refigerate at least 6 hours before slcing to set frosting. Serve at room temperature
