How to make Coconut-Pecans Flling. In a medium-sized saucepan, whisk together milk, egg yolks and vanilla over medium heat until blended. Add in butter and sugar and continue to cook over medium heat until the mixture begins to thicken (about 12 minutes). Whisk continuously or you risk overcooking the eggs.

The mixture will be thick and golden brown when it's ready. Remove from the heat and fold in the Coconut and Pecans filling. Cool to a spreadable consistency.

For the Chocolate Buttercream: Melt the Chocolate in a heatproof bowl in 15 seconds until just melted. Do not overheat. Cool to 90 degrees Fahrenheit. Place the egg whites, sugar and salt in the bowl of the stand-mixer with the whisk attachment. Whisk on high for 5 minutes. Reduce the speed to low. Slowly add in butter cut into small chunks. Increase the speed back to high & whip until the color is white, light & fluffy. Give it a taste, if it still tastes buttery, keep whisking.

Reduce the speed to low again and then drizzle in the cooled Chocolate & vanilla and mix until smooth. Divide the filling mixture evenly, spread between 3 cakes layers and reserve about 2 cup for the top of the cake. Smooth out the sides of the cakes.

While the cake was baking, I make Chocolate Swiss Meringue Buttercream. Could be added Melted Chocolate. This mu future stayed cream even the next day. Whip up the egg whites to stiff peaks. Add in the melted and cooled chocolate. Mix until smooth and creamy. First the cake and decorate as desired.

Because you have to heat the egg whites to melt the sugar, you have to give the meringue time to cool down before you add the butter or your buttercream will turn to butter soup. I speed up the cooling process by putting some ice cubes around the base of the bowl while it's mixing but you can also scoop all the meringue out and put it into a shallow pan and into a fridge to cool.

For the Cake: melt chocolate in a heatproof bowl in 15-seconds increments until just melted. Do not overheat or you could burn the chocolate. Add warm water to the chocolate and whisk to combine. Place egg whites in a bowl with the whisk attachment and whip until you reach firm but moist peaks.They shouldn't look broken or crumbly. Set aside. Combine buttermilk and vegetables oil and set aside. Whisk together flour, baking soda and salt and set aside. Cream together the butter & sugar until ligh

Cream together the butter & sugar until light & fluffy in colour.Add in the egg yolk while mixing on low,letting it mix in fully before adding in your last egg yolk.While mixing on low,add in 1/3 buttermilk.Repeat two more times with remaining flour and buttermilk.Gently fold in your egg whites until blended.Gently fold in your egg whites until blended.Pour the batter in prepared pans & bake immediately for 30 minutes or until a toothpick comes out from the center clean.Let cool before frosting