Preheat the oven to 350 degrees F and prepare a 13x9 baking dish with baking spray or homemade cake release.

In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder, then set aside.

In a measuring cup, combine the hot coffee with the milk, then set aside.

In a mixing bowl with an electric mixer, beat the softened butter and granulated sugar for 5 minutes, scraping down the sides as needed.

Add the eggs one at a time, then slowly add the dry ingredients, alternating with the coffee mixture in about three additions of each.

Pour the cake batter into the prepared pan and bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool completely.

For the frosting, beat the Marshmallow Fluff with softened butter for 3-4 minutes until combined, then add vanilla extract and powdered sugar and beat for another 3-4 minutes until smooth and creamy.

In a separate bowl, combine the shredded coconut with 2-4 drops of pink food coloring, mixing thoroughly with a wooden spoon until the color saturates all the coconut.

Spread the frosting evenly over the cooled chocolate cake using an offset spatula, then immediately sprinkle on the colored coconut. Slice and serve your Classic Snowball Cake.