Preheat oven to 175C / 350F and grease a 9×13 inch baking dish with cooking spray. Or line it with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until combined.

Add the buttermilk, vegetable oil, eggs, vanilla extract and mix together until combined and then whisk in the hot water until everything is combined.

Pour the batter into the prepared baking dish and bake for 25-35 minutes or until a toothpick/cake tester inserted into the center of the cake comes out clean.

Once cooked, take out of the oven and let cool for 3-5 minutes in the baking pan before removing to a wire cooling rack to cool completely. Make sure to cool the cake completely before frosting.

Chocolate Frosting:

In the bowl of a stand mixer or with a handheld mixer, beat together butter and cocoa powder until smooth and creamy.

In a few additions, whisk in the powdered sugar, vanilla and milk until the frosting is light and fluffy. Scrape down the sides of the bowl as needed in between additions.

Spread the chocolate frosting on top of the chocolate cake and sprinkle with shredded coconut for garnish.