With a rolling pin, crush graham crackers in a bag.
Add the cocoa to the bag and mix.
On the stove top, in a small pot, add the butter, sugar and milk, cook until bubbly.
Remove from heat and quickly stir in the crackers to combine.
Let the mixture cool just a bit (but warm). Distribute the chocolate evenly among three layers. Work quickly, it thickens fast. (tip, if it gets to hard to work with, reheat.)
Once chocolate is cooled completely, put the thickest layer as bottom and add cover with cream. Add some almonds over the cream. Repeat with remaining layers.
Flip over fourth layer as the top of cake.
Add remaining cream to the sides and top of the cake.
Add the toasted coconut flakes to the sides of the cake and remaining almonds to top of cake (crush, if desired).