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Preheat oven to 350ºF. Place a greased circle of parchment on the bottom of 3 8-inch pans (or grease them and dust them with cocoa powder).
Combine the butter and cocoa and cook on the stove or in the microwave until melted. Slowly add the coffee and milk, whisking to combine. Add the sugars, eggs, and vanilla and whisk until smooth.
Combine the flour, baking soda, baking powder, and salt. Add to the rest and mix just until combined. Divide evenly between 3 prepared pans. Bake for 45 minutes or until toothpick comes out mostly clean.
Cool before removing from pans (you might want to loosen from the edges with a sharp knife). Cool completely before frosting.
Combine the sugar, milk, yolks, and butter. Cook on the stove, whisking constantly until bubbling and thickened. Add the vanilla, coconut, and pecans. Cool before frosting cake.
Melt the chocolate (I do it in the microwave). If you're using chocolate chips instead of baking chocolate, make sure you turn your microwave power way down and stir often.
Beat together the melted chocolate and butter. Add the cocoa powder and vanilla. Alternately add the powdered sugar and milk until desired consistency is reached.
Fill middle layers and top with German chocolate frosting. Frost the edges with milk chocolate frosting.