Preheat the oven to 350 degrees F. Grease the sides of your bunny mold with butter or cooking spray.
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among the individual bunnies in the mold, filling them just a little more than half way full. Place the mold on a cookie sheet and bake for 15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of each bunny. Grab a large flat plate, line it with wax or parchment paper and invert the cakes onto the paper-lined plate. Cover and let the cakes cool.
To make the ganache, add the coconut milk or cream to a small saucepan and bring to a low boil. Remove from the heat and stir in the chocolate and salt. Stir until smooth and melted. Stir in the vanilla. Allow the ganache to cool 15 minutes. Spread a little ganache onto the tail of each bunny and cover the tail in shredded coconut. Drizzle the rest of the bunny with ganache. Repeat on remaining bunnies. Serve or store covered for 1 to 2 days.