Preheat the oven to 350°F (175°C). Grease the cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter looks smooth, then slowly pour in the hot coffee or water, stirring until everything blends into a thin batter.

Divide the batter evenly among the prepared pans. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for 10 minutes, then move them to a wire rack to cool completely.

Add the evaporated milk, sugar, egg yolks, butter, and salt to a saucepan. Cook over medium-low heat, stirring constantly for 10–15 minutes, until the mixture thickens. Remove the pan from the heat and stir in the vanilla, shredded coconut, and chopped pecans.

Let the coconut pecan frosting cool, stirring it occasionally as it thickens. Wait until it holds its shape without running off the cake, and make sure the cake layers are completely cool before spreading the frosting.

Warm the heavy cream in a small saucepan until it starts steaming, but don’t let it boil. Pour it over the chocolate chips in a heatproof bowl and leave it for 3–5 minutes. Stir until the chocolate melts and the ganache turns smooth, then let it cool slightly until it thickens.

Place one cooled cake layer on a serving plate and spread coconut pecan frosting over the top. Add the second cake layer and spread more frosting evenly. Place the third layer on top, cover the top with the remaining frosting, pour ganache over the cake, and finish with 20 g chopped pecans.