Preparation Steps

• Preheat the oven to 350°F (177°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
• In a separate bowl, beat the eggs, then add the buttermilk, hot coffee, vegetable oil, vanilla extract, and melted chocolate; mix until smooth.
• Add the wet ingredients to the dry ingredients and stir until just combined and smooth. Do not overmix.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
• To make the coconut-pecan frosting, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat.
• Cook the frosting mixture, stirring constantly, until it thickens and turns a light caramel color (about 10 to 12 minutes). Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla. Let cool slightly.
• Place one cake layer on a serving plate, spread a generous amount of frosting over the top, repeat with the second layer, then place the third layer on top and frost the top and between layers as desired. The sides can be left rustic or lightly frosted.
• Allow the assembled cake to set for at least 30 minutes before slicing. Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.