Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans and line the bottoms with parchment.

In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the buttermilk, hot coffee, and vanilla extract.

Cream the softened butter with the granulated sugar and brown sugar until light and fluffy.

Add the eggs one at a time, making sure each is well incorporated.

Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the flour mix. Fold gently until just combined.

Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow the layers to cool completely in the pans.

In a saucepan over medium heat, stir together the evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly for about 10-15 minutes until it thickens.

Remove from heat and fold in the vanilla, coconut, and pecans. Allow to cool until spreadable.

Layer the frosting between each cooled cake layer and spread the remaining frosting on top.

For added texture, briefly broil the iced cake to give it a toasted finish.

Place the cake in the refrigerator for an hour before slicing.