This tall cake is a tour de force, based on one made by Megan’s grandmother.

Prepare and bake as 4 layers:

Let the cakes cool completely. Have ready:

Cut each chocolate cake layer horizontally in half to make 8 thin layers. Set aside 3 ½ cups of the whipped cream for frosting the cake and 2 ¼ cups coconut for decorating the outside of the cake. Place one layer on a serving platter and top with a thin layer of whipped cream and ¼ cup coconut. Repeat with the remaining layers. After placing the final layer on top, frost the top and sides of the cake with the reserved whipped cream, and press the reserved coconut into the whipped cream all over the cake. Cover and refrigerate for at least 8 hours and up to 24 hours. Let sit at room temperature for 30 minutes before serving.