Preheat the oven to 325°F convection (fan) or 350°F conventional. Spray three 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper.

In a small bowl, whisk 4 oz chopped Baker’s German’s chocolate with ½ cup (100g) boiling water until smooth. Set aside to cool completely.

In a medium bowl, sift together 2½ cups (300g) cake flour, ½ teaspoon salt, and 1 teaspoon baking soda.

In a clean bowl, beat 4 egg whites to stiff peaks. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (226g) softened butter with 2 cups (460g) sugar on medium speed until light and fluffy, about 3–4 minutes.

Add the 4 egg yolks one at a time, beating well after each addition. Add 1 teaspoon vanilla extract with the final yolk. Scrape down the bowl.

With the mixer on low speed, alternately add the flour mixture and 1 cup (260g) buttermilk in 3 additions, beginning and ending with the flour.

Mix in the cooled chocolate mixture until fully combined.

Rewhisk egg whites briefly if needed, then gently fold into the batter until no streaks remain.

Divide batter evenly between prepared pans. Bake 25–28 minutes, or until the center springs back lightly and a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.

In a medium saucepan, whisk together 12 oz evaporated milk, 1½ cups (345g) sugar, 3 egg yolks (60g), ¾ cup (170g) butter, and 1½ teaspoons vanilla extract. Cook over medium heat, stirring constantly, until thickened and lightly caramelized, about 10–12 minutes.

Remove from heat and stir in 1½ cups (100g) unsweetened shredded coconut and 1¼ cups (125g) chopped pecans.

Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until cool and thick enough to spread.

Finely chop 4 oz German’s chocolate and place in a heatproof bowl. Bring ¼ cup heavy cream just to a boil.

Pour hot cream over chocolate. Let sit for 1 minute. Whisk from the center outward until smooth.

Whisk in 2 tablespoons of softened butter until glossy and fully incorporated. Let thicken slightly if needed.

Place one cake layer on a cake board or plate. Pipe or spread a ring of coconut pecan frosting around the edge to create a dam.

Spread half the ganache inside the ring. Top with the second cake layer. Refrigerate 20–30 minutes.

Pipe another ring, fill with remaining ganache, and top with the final cake layer. Chill again 20–30 minutes.

Spread a thin layer of coconut pecan frosting on the sides (or leave sides exposed). Mound remaining frosting on top. Garnish with additional pecans or coconut if desired.