Preheat your oven to 350°F (175°C) and grease two round 9-inch baking pans.

In a bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt.

In another bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes).

Add eggs one at a time, mixing well after each addition. Stir in milk until combined.

Gradually fold the dry ingredients into the wet batter until just combined.

Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Let cakes cool completely before spreading marshmallow fluff on one layer, stacking with the second layer, then coating with more fluff and rolling in coconut.