Preheat the Oven

1. Heat the oven to 350°F.

Prepare the Cake Pans

1. Cover the bottoms of three 9-inch round pans with parchment paper.
2. Spray the sides with non-stick cooking spray.

Melt the Chocolate

1. Microwave the chocolate and water in a large microwaveable bowl on HIGH for 1 1/2 to 2 minutes.
2. Stir after 1 minute, then continue heating until the chocolate is almost melted. Stir until smooth.

Mix the Dry Ingredients

1. In a medium bowl, combine the flour, baking soda, and salt.

Cream the Butter and Sugar

1. In a large bowl, beat the butter and sugar with a mixer until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Blend in the melted chocolate and vanilla bean paste.

Combine and Mix the Batter

1. Gradually add the flour mixture, alternating with the buttermilk, starting and ending with the flour.
2. Beat until the mixture is well blended.

Bake the Cakes

1. Pour the batter evenly into the prepared pans.
2. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Run a small spatula around the edges of the cakes in the pans immediately after baking.
4. Cool the cakes in the pans for 15 minutes, then transfer them to wire racks to cool completely.

Prepare the Frosting

1. Follow the instructions for the Coconut-Pecan Frosting while the cakes cool.

Cook the Base

1. In a large saucepan, whisk the egg yolks and evaporated milk until well blended.
2. Add the sugar and butter pieces.

Cook to Thicken

1. Place the saucepan over medium heat, stirring constantly, for about 10 minutes.
2. Add the chopped pecans to the saucepan and continue cooking for an additional 2–3 minutes, allowing the pecan flavor to bloom into the custard as it thickens.

Finish the Frosting

1. Remove the pan from the heat.
2. Stir in the coconut and vanilla bean paste.
3. Let the frosting cool until it reaches a spreadable consistency.

Assembling the Cake

1. Layer the Cake: Place the first cake layer on a serving plate. Spread a generous layer of frosting over the top, making sure it reaches the edges.
2. Repeat with Layers: Add the second cake layer and spread another layer of frosting on top. Place the final layer on top and cover the top and sides of the cake with the remaining frosting. Use a spatula to smooth the frosting and ensure all gaps are filled.
3. Stabilize the Cake: For added stability, take three wooden skewers and trim them to match the height of the cake. Insert them in a triangular pattern, ensuring they are fully submerged below the surface of the top layer. This will keep the layers from sliding and can be easily removed and discarded as you slice and serve the cake.