Instructions

• Preheat the oven to 350°F (175°C), grease and line three 8-inch round cake pans, and toast pecans on a sheet pan for 6–8 minutes until fragrant; cool and chop.
• Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl whisk buttermilk, oil, eggs, and vanilla until smooth, then add to the dry ingredients and whisk just until no dry streaks remain.
• Stream in hot coffee or hot water and whisk until the batter is glossy and pourable, then divide evenly among the prepared pans and tap to release large bubbles.
• Bake the layers for 22–26 minutes until a toothpick comes out with a few moist crumbs; cool 10 minutes in pans, then invert onto racks, remove parchment, and cool completely.
• For the coconut-pecan filling, whisk evaporated milk, sugar, and egg yolks in a saucepan, add butter, and cook over medium heat stirring constantly until thickened and gently bubbling, 8–12 minutes.
• Remove the filling from heat and stir in vanilla, salt, coconut, and toasted chopped pecans, then cool to room temperature until set.
• For the chocolate frosting, beat butter until creamy, sift powdered sugar with cocoa and add gradually while mixing on low, then beat in vanilla, salt, and enough cream or milk to reach a smooth, spreadable consistency.
• Level cake layers if needed, place the first layer on a stand, spread a generous layer of coconut-pecan filling to the edges, add the second layer and repeat, then top with the third layer.
• Apply a thin crumb coat of chocolate frosting around the sides and chill for 20 minutes, then frost the sides smoothly and spoon remaining coconut-pecan filling on top; add a piped border if desired.