Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it and lining it with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until lump-free.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract, and alternately mix in the dry ingredients and buttermilk, finishing with the hot water until smooth.

Pour the cake batter into the prepared pan, spreading evenly, and bake for 25–30 minutes until a toothpick inserted comes out clean.

For the frosting, whip the heavy cream, then gradually add in the powdered sugar and vanilla, beating until soft peaks form.

Combine shredded coconut with pink food coloring until the desired shade is achieved.

Once cooled, frost the cake with whipped cream and sprinkle with pink coconut, pressing lightly to adhere. Refrigerate for at least one hour.