• In a large bowl, combine 1 1/2 cups of sugar, 4 egg yolks, 16 tablespoons of butter (at room temperature), 2 teaspoons of vanilla extract, and buttermilk.

  Mix until ingredients are creamy.
  2 tsp vanilla extract, 1 1/2 cups granulated sugar, 4 large eggs at room temperature, 16 tbsp of unsalted butter, 1 cup buttermilk
• In a separate bowl, add the cake flour, salt, baking soda, and baking powder.

  Sift or stir the ingredients together until well incorporated.
  2 cups 4 tbsp of cake flour, 1 tsp baking powder, 1 tsp baking soda
• Gradually add the dry ingredients to the wet ingredients, using a handheld mixer to mix together. Set the bowl aside.
• Place 2 oz of semi-sweet chocolate and 2 oz of unsweetened chocolate into a bowl, then pour 1/3 cup of hot coffee over the chocolate.

  Let stand for a couple of minutes, then mix until creamy, and let cool until lukewarm.
  2 oz semi sweet chocolate, 2 oz unsweetened chocolate, 1/3 cup black coffee
• Once the chocolate cools down, add it to the cake batter and mix thoroughly.
• Use a handheld mixer to beat egg whites until fluffy.
  4 large eggs at room temperature
• Add egg whites to the cake batter, and fold until batter is well combined.
• Spray two 9" cake pans with baking spray. Pour the cake batter into the pans. Each pan should be full up to 1 inch of the pan.
• Bake the cakes at 350°F for 25-30 minutes.
• Remove from the oven and place the cake on a cooling rack

Coconut Pecan Filling/Frosting:

• Combine 3 egg yolks, 1 1/2 cups cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter (melted or softened) into a pan.

  Mix thoroughly and then pour the mixture into a pan and cook over medium heat for 10 minutes.
  1/2 tsp salt, 1 1/2 cups granulated sugar, 3 egg yolks, 1 cup sugar, 6 tbsp butter, 1 1/2 cups heavy cream
• In a separate pan, toast the coconut flakes for approximately 3 minutes over medium heat.

  Toast the pecans for approximately 5 minutes over medium heat.
  1 1/4 cup chopped pecans, 1 cup sweetened shredded coconut
• Once the custard has reached the 10-minute mark, add the coconut and pecans. Fold in the ingredients until ingredients are well combined.

  Cook for an additional 5 minutes and remove from the heat.
• Let the filling and frosting cool completely.

Dark Chocolate Frosting:

• Place 8 oz of semi chocolate and 3 tbsp of softened butter into a bowl.
  8 oz semi-sweet chocolate, 3 tbsp unsalted butter
• Add 1 cup cream into a small pot, and bring it to a boil.
  1 cup heavy cream
• Once cream begins to boil, remove from stovetop and pour over the chocolate and butter.
• Mix the chocolate mixture until smooth. Add corn syrup and stir.
  2 tbsp corn syrup
• Cover and place in freezer for approximately 10 minutes.

To Assemble the Cake:

• Place one of the moist chocolate cake layers on the bottom.
• Take half of the coconut pecan frosting and layer it on top of the naked cake.
• Place the second layer of cake on top of the coconut pecan frosting and layer the remaining coconut pecan frosting on top.
• Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.
• Let the cake sit for about 20 minutes before serving.
• ENJOY!