Preheat your oven to 350°F (175°C) and prepare your pans by greasing and flouring two 9-inch round cake pans or lining them with parchment paper.

In a large mixing bowl, combine the chocolate cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Blend the mixture for about 2 minutes until smooth.

Divide the batter evenly between the two prepared pans and ensure an even surface.

Bake for 25 to 30 minutes. Check for doneness with a toothpick; it should come out clean or have a few moist crumbs.

Allow the cakes to cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely.

Combine sweetened shredded coconut and sweetened condensed milk in a medium saucepan over medium heat. Stir continuously for about 5 minutes until thickened slightly. Remove and let cool.

In a separate saucepan, heat the heavy cream until almost simmering. Remove from heat and add chocolate chips and butter, letting them sit for 2 minutes. Stir until smooth.

Place one layer of cake on a serving plate and evenly spread the cooled coconut filling over the top.

Gently place the second layer on top, pour the chocolate ganache over the cake, allowing it to cascade down the sides.

Sprinkle chopped almonds and toasted coconut flakes over the top, and add chocolate shavings for decoration.