Prepare two cake molds by greasing them with coconut oil to prevent sticking.
In a large bowl, mix together the flour, cocoa, baking powder, sugar, and salt until well combined. Create a hole in the center of the mixture.
Pour in the milk, coffee, water, vanilla, and vinegar. Mix well, then add the coconut oil and chopped dark chocolate. Mix again, then divide the batter evenly into the prepared cake molds.
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
Meanwhile, soak the dates in a bowl with a cup of boiling water. Once they're soft, add them to a food processor with cocoa, vanilla, and salt. Pulse the mixture until a paste forms, then gradually add the water from the bowl until a smoother paste is formed.
In a separate bowl, mix the date paste with grated coconut.
Once the cakes are at room temperature, spread the date and coconut mixture on one side and top it with the other cake.
If desired, you can cover the entire cake with the date and coconut mixture.
To make the chocolate ganache, melt dark chocolate in a double boiler, then add a cup of coconut cream. Once melted, use the ganache to frost the cake as desired.