To prepare a throwdowns toasted coconut cake coconut filling and coconut buttercream recipe. Preheat the oven to 350?F (180?C) and grease and flour two 8-inch round cake pans. Sift the flour, cocoa, baking powder, salt and baking soda into the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the coconut oil and vanilla extract and beat until combined. Gradually add the milk, beating after each addition until the batter is thick and glossy. Fold in the whipped cream and chocolate chips. Spoon the mixture evenly over the cake. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cool before frosting.