TO MAKE CHOCOLATE CAKE: Preheat the oven to 350 degrees F. Grease (using non-stick cooking spray) two round 9" cake pans and lightly flour; set aside.
Whisk the dry ingredients, except for the baking soda in a large bowl.
Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients to the dry ingredients and whisk until combined.
Evenly spread the cake batter into the cake pans and bake for 20-25 minutes or until done.
Cool cake in pans for about 20 min then invert onto a cooling rack and cool completely before frosting and soaking.
TO MAKE WHITE CHOCOLATE FROSTING: On top of a double boiler heat heavy cream until steaming hot. Add the white chocolate pieces and whisk until chocolate is completely melted and incorporated into the cream (this doesn't take long.) Remove mixture from the heat and completely chill the cream mixture in the refrigerator, whisking occasionally to prevent any film from forming on the top (about 4-5 hours or overnight.)
When the Chocolate/Cream mixture has completely chilled (is very cold) place into the bowl of a stand mixture and whip on high speed until mixture starts coming together; then reduce speed to medium and whip until creamy. DO NOT OVER BEAT, just until soft peaks form otherwise cream may curdle.
TO MAKE FILLING: In a medium sized bowl combine 2 cups of coconut flakes, walnuts, and condensed milk; set aside.
TO MAKE SYRUP: For the Syrup: Whisk together the milk and sugar until sugar has dissolved.
TO ASSEMBLE CAKE: Place one cake layer onto a cake plate and drizzle with 3-5 tsbp of the milk mixture. Spread 1/2 of the coconut mixture over the cake and top with another cake layer. Soak second layer and spread about 1/2 a cup of the white chocolate cream. Top with 3rd cake layer; soak and spread the remaining half of the coconut mixture. End with the last cake layer and soak.
Garnish sides of the frosted cake with coconut flakes. Then pipe out swirls on the top of the cake border, using cool whip and garnish the top with more coconut flakes.