Prepare the Cake Pans: Lightly grease three 8-inch round cake pans using butter or nonstick spray, line with parchment paper, then dust with cocoa powder.

Mix Dry Ingredients: Preheat your oven to 350°F. Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt.

Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth. Pour into the dry mixture and mix until smooth.

Add Hot Coffee: Gradually whisk in the hot coffee until the batter is thin and pourable.

Bake the Cake Layers: Divide the batter among the prepared pans and bake for 22 to 28 minutes. Cool in the pans for 10–15 minutes before inverting onto wire racks.

Toast the Pecans and Coconut: Lower the oven to 325°F. Toast the pecans for 6 to 8 minutes and the coconut for 4 to 6 minutes. Set aside to cool.

Prepare the Coconut-Pecan Filling: In a saucepan, combine the evaporated milk, sugar, and egg yolks. Stir in butter until thickened. Remove from heat and stir in vanilla, salt, coconut, and toasted pecans.

Make the Ganache: Heat the heavy cream until simmering and pour over chopped chocolate. Let sit before stirring in butter, vanilla, and salt until smooth.

Assemble the Cake Layers: Level the cooled cake layers if necessary. Spread ganache on the first layer, add half the filling, and repeat with the second layer.

Apply the Crumb Coat: Spread a thin layer of ganache around the cake and chill for 20 to 30 minutes.

Finish with Ganache and Decorate: Apply a thicker layer of ganache and chill until firm. Decorate as desired.

Create an Elegant Finish: Toss pecans and coconut with gold sanding sugar, and press around the cake. Decorate the top with pecans, chocolate curls, and gold dust.