Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.

Line the bottoms with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients, alternating with the buttermilk, mixing until smooth. Stir in the boiling water until the batter is well combined.

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are baking, make the coconut filling by combining the shredded coconut, sweetened condensed milk, coconut milk, and vanilla extract in a bowl. Set aside.

Once the cakes have cooled completely, spread the coconut filling evenly between the layers of cake.

To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

Remove from heat and stir in the chocolate chips and butter until the chocolate is completely melted and smooth.

Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.

Garnish the cake with additional shredded coconut and edible stars if desired. Let the glaze set before slicing and serving.