Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a large mixing bowl, combine the sifted cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk together until well mixed.

In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer for about 2 minutes. This ensures a well-combined batter.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a medium saucepan over medium heat, combine the sugar, evaporated milk, butter, and egg yolks. Whisk continuously until the mixture thickens, about 10-12 minutes.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature before using.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the chopped semi-sweet chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining coconut-pecan frosting.

Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Let the cake set for about 30 minutes before slicing and serving.