Preheat the oven to 350°F (176°C). In a bowl, mix the cocoa powder and hot milk until smooth and no lumps remain.

In a larger bowl, beat the butter with the sugar and vanilla until smooth.

Add the eggs to the butter mixture one at a time, beating well after each addition.

Alternately add the buttermilk and chocolate mixture to the butter mixture, mixing just until combined. In a separate bowl, mix the flour, baking soda, and salt.

Grease three 9-inch (22 cm) round cake pans with butter or nonstick cooking spray.

Divide the batter evenly among the pans and bake for about 27 minutes. Check doneness with a toothpick. Let the cakes cool.

In a small saucepan, combine the sweetened condensed milk, butter, and egg yolks. Cook the mixture slowly, stirring, until it thickens. Remove from heat and stir in the vanilla, coconut, and almonds.

FILLING AND TOPPING FOR THE CAKE: Spread some of the almond mixture over one cake layer.

Place another cake layer on top and cover with 1/4 of the mixture. Add the final cake layer and cover with another 1/4 of the mixture. Spread the remaining mixture around the sides.

Decorate the top with toasted almonds. Refrigerate the cake.