Step-by-Step Instructions

• Prepare Cake Pans: Begin by preparing three 8-inch round cake pans. Lightly grease the pans with butter or nonstick spray, then line the bottoms with parchment paper. Grease the paper as well, followed by dusting the interiors with cocoa powder to prevent sticking. Set these aside as you prepare the batter.
• Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt until well combined.
• Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, neutral oil, and pure vanilla extract until smooth and fully blended. Gradually pour this wet mixture into the dry ingredients.
• Bake the Cake Layers: Divide the prepared batter evenly among the three cake pans. Place them in the preheated oven and bake for 22 to 28 minutes. To check for doneness, insert a toothpick into the center.
• Toast Pecans and Coconut: As the cake layers cool, lower the oven temperature. Spread the pecans on a baking sheet and toast them until fragrant. Afterward, toast the shredded coconut until golden brown.
• Make Coconut-Pecan Filling: In a saucepan, combine evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens. Stir in the cubed butter, vanilla extract, pinch of salt, coconut, and toasted pecans.
• Prepare Ganache: Place the finely chopped chocolate in a bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Let it sit before stirring in the butter, vanilla, and a pinch of salt.
• Assemble the Torte: Once the cake layers are completely cooled, level them if necessary. Spread ganache over the first layer, add half of the filling, and repeat with the second layer. Place the third layer upside down.
• Crumb Coat the Cake: Spread a thin layer of ganache all over the outside of the cake, sealing in any crumbs. Refrigerate the cake for 20 to 30 minutes to allow the ganache to set.
• Final Ganache Layer: Once the crumb coat is set, pour the remaining ganache over the torte, smoothing it over to achieve a glossy finish.
• Decorate the Torte: Toss the extra toasted pecans and coconut with gold sanding sugar. Gently press this mixture around the cake and finish decorating the top with whole pecan halves.
• Chill and Serve: Chill the finished torte for at least 1 hour before slicing. Enjoy the delightful layers with your friends and family!