• Preheat oven to 350. Line three, 8-inch baking pans with parchment paper and spray sides with baking spray.
• In a large mixing bowl, cream together the softened butter and sugar for 3 to 4 minutes until light and fluffy.
• Add in the eggs and vanilla extract. Mix again until creamy.
• Add the melted chocolate chips, Whisk again for a minute until the mixture is smooth.
• Add the milk but don't mix it in yet
• In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt, cappuccino powder, and baking powder.
• Mix together to get rid of any clumps.
• Mix the flour into the batter just until combined. Be careful not to over-mix the batter!
• Divide the cake batter between the prepared baking pans.
• Bake for 30 minutes
• Allow the cakes to cool
• While the cake layers are baking, prepare the coconut pecan filling. Place the coconut into a large saute pan and toast on high heat for 3 to 4 minutes, until the flakes are gold. Set aside.
• Into a medium-sized saucepan, add the butter and melt it over medium heat. Do not boil the custard; reduce heat when needed.
• To the melted butter, add the evaporated milk, egg yolks, and sugars. Whisk for a minute until smooth.
• Chop the pecans and place on a foil-lined baking sheet
• Toast for 5 minutes
• Cook the custard over medium-low heat, stirring constantly with a rubber spatula, for 10 to 12 minutes. Do not boil the custard.
• Once the custard has thickened, remove it from the heat and add the vanilla and coconut extracts, toasted coconut and chopped pecans. Mix until well combined, then allow the filling to cool completely.

for the buttercream:

• Soften the butter at room temperature. Butter should still hold its shape and not be melted! Place butter into mixing bowl and whisk on high speed for about 5 minutes until light and fluffy.
• melt chocolate chips in the microwave
• Add chocolate to the frosting, along with cocoa powder, vanilla, and salt. Continue whisking for a few minutes. scraping the sides down of the mixing bowl.
• Add the powdered sugar slowly
• After it's incorporated, turn the mixer to high speed and whisk for 3 minutes

To Assemble

• First, trim the layers to make sure they're straight.
• Transfer several cups of the frosting into a pastry bag.
• Pipe a barrier ring of frosting around the edge of the cake layer
• Fill with 1/3 of the coconut pecan filling
• Repeat with the next layer
• Frost the top and outside of the crake with the buttercream frosting
• Garnish with toasted coconut on the sides.
• For the chocolate ganache: combine the chips and cream in a measuring cup and heat in the microwave for 45 seconds to 1 minute; the cream should be hot. Let the mixture stand for a few minutes do not use hot ganache on the cake! Transfer the glaze into a pastry bag and drizzle down the sides first, then fill the center.
• Dollop buttercream around the edge of the top of the cake.
• Add the remaining 1/3 of the filling on top, carefully using a fork.