Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan with parchment and spray parchment wit bakers spray
In a bowl whisk flour, cocoa powder, baking powder and salt
In another bowl whisk the eggs, milk, canola oil and vanilla
Beat in flour mixture until smoothpm
Slowly beat in coffee until a smooth thin batter forms
Pour into prepared oan evenly
Bake about 10 to 13 minutes until a toothpick comes out just clean. Cool in pan on a rack 10 minutes then run a thin knife around edges of pan and invert cake on confectioner's sugar dusted kitchen towel. Peel off parchment paper. Cool completely before frosting
Make Coconut Cream Filling and Frosting please Note that this should be started at least 8 hours in advance to allow for chilling
Have mounds candy in a large bowl. Heat cream until just before it boils.. Pour over mounds and let sit 1 minute then stir until smooth.Let reach room temperature then refrigerate until very cold
Finish Coconut Cream Filling and Frosting, after cake has completely cooled
Beat cold coconut cream, vanilla and coconut extract until light and fluffy
Assemble Cake
Cut cake into four even layers
Lay one layer, bottom up on serving platter
Spread with some coconut cream
Add second cake layer, bottom up
Top with some coconut cream
Add third layer, bottom up and top with coconut cream
Finally add fourth layer, bottom up
Frost with remaining coconut cream
Garnish with shaved mounds bar and toasted co v onut
