For the Chocolate Cake:

1.5 cups granulated sugar (298 g)

1.5 cups packed light brown sugar (319 g)

2.5 cups all-purpose flour (300 g)

1.75 cups sifted unsweetened cocoa powder (149 g)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 large eggs, room temperature

2 large egg yolks, room temperature

1.5 cups Thai-style coconut milk (340 ml)

1/3 cup full-fat sour cream (76 g), room temperature

3/4 cup unrefined coconut oil, melted and slightly cooled (170 ml)

3 tsp pure vanilla extract

1.5 cups hot coffee, freshly made (340 ml)

2 oz German’s sweet chocolate, finely chopped (57 g)

For the Coconut Pecan Filling:

1.5 cups evaporated milk, well-shaken (340 ml)

1.5 cups packed light brown sugar (319 g)

6 large egg yolks, room temperature

1 cup unsalted butter, cut into tablespoons (227 g)

1/2 tsp vanilla extract

2.5 cups sweetened shredded coconut (215 g)

1.5 cups pecans, toasted and roughly chopped (171 g)

For the Chocolate Frosting:

6 oz German’s sweet chocolate, roughly chopped (171 g)

4 oz unsweetened chocolate, roughly chopped (113 g)

1.5 cups unsalted butter, room temperature (340 g)

2.75 cups confectioners’ sugar, sifted (426 g)

2 tsp vanilla extract

1/4 tsp salt

Pecans, for decorating