• Preheat oven to 350°F. Line three 8-inch round pans with parchment and spray sides with baking spray.
• Cream butter and sugar 3–4 minutes until light and fluffy. Add eggs and vanilla; mix until creamy.
• Stir in melted chocolate until smooth. Add milk (don’t over-mix yet).
• In a separate bowl, whisk flour, cocoa, cappuccino powder, baking powder, and salt.
• Gradually add dry to wet, mixing just until combined.
• Divide batter evenly between pans. Bake 28–32 minutes until a toothpick comes out clean. Cool completely.

Coconut Pecan Filling:

• Toast coconut in a dry pan over medium heat 3–4 minutes until golden; set aside.
• Toast pecans on a foil-lined sheet at 350°F for 5 minutes; chop and set aside.
• In a saucepan, melt butter over medium. Whisk in evaporated milk, egg yolks, and sugars until smooth.
• Cook on medium-low 10–12 minutes, stirring constantly, until thickened (do not boil).
• Remove from heat; stir in vanilla, coconut extract, toasted coconut, and pecans. Cool completely.

Chocolate Buttercream:

• Beat softened butter on high 5 minutes until fluffy.
• Add melted chocolate, cocoa, vanilla, and salt; beat well.
• Gradually add powdered sugar, beating until smooth. Whip on high 3 minutes for lightness.

Ganache:

• Heat cream until hot (not boiling). Pour over chocolate chips; let stand 3 minutes, then stir smooth. Cool slightly until pour-able.

Assembly:

• Level cake layers if needed.
• Pipe a buttercream barrier ring around the edge of the first layer. Fill with ⅓ of the coconut pecan filling. Repeat with second layer.
• Frost top and sides with remaining buttercream. Press toasted coconut onto sides if desired.
• Snip the tip of a pastry bag with ganache and drizzle around edges first, then fill center.
• Pipe buttercream swirls on top and add the last ⅓ of filling in the center.