Preheat and Prep: Set your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans.

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.

Whisk the Wet Stuff: In another bowl, whisk together the eggs, buttermilk, oil, vanilla, and almond extract until smooth.

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.

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.

Toast the Coconut & Pecans: Spread the coconut and pecans on separate baking sheets and bake at 325°F (160°C) for 5-7 minutes.

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.

Mix It All Up: Remove from heat and stir in the toasted coconut, pecans, vanilla extract, and a pinch of sea salt.

Layer Up: Place one of your cooled chocolate cake layers on a serving plate. Spread a generous portion of the coconut-pecan filling on top.

Repeat and Finish: Repeat with the second cake layer and more filling, then top with the final layer.

Let It Set and Enjoy: This cake is best after it sits for about an hour.