Preheat oven to 400 degrees. Brace fresh coconut (I stuck mine in a sturdy measuring cup), position screwdriver on one of the coconut’s “eyes”, and tap with hammer to make a hole; repeat for other eyes. Drain off and discard the liquid. Place coconut in 400 degree oven for 20 minutes.
Butter and dust with flour two cake rounds. Set aside.
Remove coconut from oven and thwap all over with hammer to remove outer shell. Peel away brown skin and grate white meat. Separate one cup fresh coconut for cake batter and spread the rest out on a baking sheet; toast in a 350 degree oven for about 20 minutes, watching carefully until just golden brown.
Cream 3/4 cup butter, adding 1 1/2 cups sugar and beating until light and fluffy. Add 3 egg yolks one at a time, then 1 teaspoon almond extract. Sift together 2 1/4 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon sugar. Add in thirds to batter, alternating with 1 cup milk, in thirds. In a separate bowl whip egg white. Lighten batter with a third of egg whites, then fold the rest in gently.
Fill cake pans and bake in 350 degree oven for about 25 min. Remove from oven, cool, remove from pans, cool thoroughly, then frost.
12 oz semi sweet chocolate chips
1 cup heavy cream
1 teaspoon almond extract
Bring cream just to a boil in a heavy bottomed saucepan. Poor over chocolate chips and let sit for 5 minutes. Mix thoroughly, adding almond extract. Let cool slightly to thicken.
Spoon a generous amount onto first cake layer and spread from middle outward with a long spatula, turning the plate clockwise until layer is evenly covered. Place second layer on top and gently adjust to make as level a top as possible; repeat frosting from center of layer outward. Finish sides with ganache.