Step 1: Chocolate Cake Magic

1. Preheat and Prep: Set your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans (or use two 9-inch pans if that’s what you have).
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Whisk the Wet Stuff: In another bowl, whisk together the eggs, buttermilk, oil, vanilla, and almond extract until smooth. Now, here’s a little secret: the almond extract adds this beautiful background flavor that enhances the chocolate. Try it once, and you may never skip it again.
4. Combine & Coffee: Pour the wet mixture into the dry ingredients, stirring just until combined. Add the hot coffee, and mix until the batter is smooth. Don’t worry if the batter seems thin—that’s what makes this cake super moist.
5. Bake: Divide the batter evenly among your cake pans. Bake for 25-30 minutes for 8-inch pans or about 35 minutes for 9-inch pans, until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 2: Coconut-Pecan Goodness

1. Toast the Coconut & Pecans: Trust me, this makes a world of difference. Spread the coconut and pecans on separate baking sheets and bake at 325°F (160°C) for 5-7 minutes, just until golden and aromatic. Keep an eye on them—they can go from toasty to burnt in a flash!
2. Make the Filling: In a medium saucepan, whisk together the evaporated milk, brown sugar, and egg yolks until smooth. Add the butter, and cook over medium heat, stirring constantly. You’ll know it’s ready when the mixture thickens and looks like a silky custard—about 10-12 minutes.
3. Mix It All Up: Remove from heat and stir in the toasted coconut, pecans, vanilla extract, and a pinch of sea salt. That touch of salt will elevate all the flavors and balance the sweetness beautifully. Let the filling cool to room temperature before using. It will thicken more as it cools.

Step 3: Assemble and Admire

1. Layer Up: Place one of your cooled chocolate cake layers on a serving plate or cake stand. Spread a generous portion of the coconut-pecan filling on top, pushing it gently to the edges.
2. Repeat and Finish: Repeat with the second cake layer and more filling, then top with the final layer. Use the remaining filling to cover the top of the cake (leave the sides bare for that classic look). Feel free to sprinkle a few extra toasted pecans or coconut flakes on top for a bit of flair.
3. Let It Set and Enjoy: This cake is best after it sits for about an hour—just enough time for the filling to firm up and the flavors to meld. But if you can wait, it’s even better the next day.