1Preheat oven to 350 (325 for dark or nonstick pans). Cut rounds of parchment paper to fit bottoms of (2) 9 inch round cake pans (Trace bottom of pans on parchment. Cut with scissors just inside the pencil line). Spray pans with cooking spray. Lightly wipe out excess spray with paper towel. Place parchment rounds in bottom of pans. Spray again with cooking spray and wipe off excess. Dust pans with cocoa powder, tapping out any extra.
2Blend all cake ingredients in a large bowl until moistened. Beat with mixer on medium to high speed for 2 minutes. Batter will be VERY thick. Divide batter evenly into pans and smooth out. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes. Cool cake completely before frosting.
3To make the frosting, beat cream cheese, marshmallow creme, confectioner's sugar, and vanilla just until smooth. If you over beat, it will become too loose. If this happens, place in fridge for about 10-15 minutes. Stir in coconut. If you want to frost entire cake, double the recipe.
4To frost: Place one layer of cake flat side up on cake plate, remove parchment. Frost with 1/2 the icing, making sure to spread it evenly all the way to the edges. Remove parchment from 2nd layer and place on top, rounded side up. Frost with the rest of the icing. Arrange Hershey's Kisses with almonds. Sprinkle toasted almond slices in center of cake. (To toast almonds, place in a dry saute pan over low - medium low heat for 5 to 10 minutes until golden, shaking pan often to ensure even toasting. Do not place on cake until cool.)
In the cake pictured, I used untoasted almond slivers, but I would recommend using the toasted almonds as it brings out the flavor of the nuts, and I will do it that way next time I make this cake. Cake can be left covered at room temp for 24 hrs, unless it's warmer weather. Any leftovers after that should be refrigerated, covered.