2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for the pans
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup milk
8 ounces semisweet chocolate, finely chopped
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners' sugar
1/3 cup Dutch-process unsweetened cocoa powder
1/4 cup milk
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
Sweetened shredded coconut, for topping