Spray a 9x13 inch cake pan with cooking spray. Preheat your oven to 350 degrees. Start the water boiling.

Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

Pour batter into prepared cake pan. (Batter will be quite thin.)

Bake cake at 350° for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

The cake may rise more on the edges than the middle, and you want it to be flat so you can get an even layer of filling. As soon as you take it out of the oven, gently press down the high spots with a clean hot pad wrapped in parchment.

Let the cake cool for about 30 minutes.

For filling: In a large pot, bring the evaporated milk, milk, sugar, and butter to a boil over medium heat. Add the marshmallows and turn to low heat. Cook and stir until mostly melted.

Remove from the heat and stir in the coconut, salt, and vanilla. Spread the coconut mixture over the warm cake.

For topping: In a small saucepan, bring the 3/4 cup evaporated milk, sugar, and butter to a boil over medium heat. Remove from heat and add the chocolate chips. Stir until melted, then stir in the chopped almonds.

Spread the melted chocolate mixture over the coconut layer.

You can serve the cake warm, or let it sit for several hours until the chocolate starts to set up.

If desired, sprinkle sliced almonds or toasted coconut over the top of each slice.