Preheat oven to 350 degrees. Line 3, 8" cake pans with parchment paper. Grease and flour sides (I use baking PAM for this).

Place chocolate and water in microwave safe dish. Microwave on high in 30 second intervals, stirring after each interval, until chocolate is fully melted into water. Set aside.

Using mixer with whisk attachment, beat egg whites until stiff peaks form. About 3-4 minutes. Set aside.

Use mixer to beat together butter and sugar until light in fluffy. Add egg yolks one at a time until well incorporated. Scrape down sides of bowl after each addition as needed.

On low speed, add in vanilla extract and chocolate mixture. Once incorporated turn to high for about 30 seconds.

In medium sized bowl, whisk together flour, cornstarch, salt, and baking soda.

Alternate beating in flour mixture and buttermilk, starting and ending with flour mixture. Use spatula to scrape down sides as needed.

Once well mixed, fold in egg whites until well incorporated.

Divide among prepared pans and bake for 25-30 minutes, or until toothpick inserted into center of cake comes out clean.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mat.

Place pecans on one prepared baking sheet, and coconut on the other. Bake pecans for 10 minutes, stirring halfway through. Bake coconut for about 10 minutes, or until golden brown. Stir coconut every 3 minutes. Make sure you watch the coconut closely as it can burn easily.

Set pecans and coconut aside to cool.

In a large sauce pan, whisk together egg yolks, evaporated milk, and vanilla extract.

Place sauce pan on stove over medium heat and add sugar and butter. Cook, stirring constantly, until mixture is thick and golden brown, about 18-20 minutes.

Remove from heat and stir in toasted coconut and toasted pecans.

Allow mixture to cool until thick enough to spread, about 30 minutes (can speed this up by placing in a different bowl in the refrigerator and stirring frequently).

Using mixer, beat together butter and shortening until light and fluffy.

In small bowl, stir together cocoa powder, powdered sugar, and salt. Beat mixture into butter about 1/2 cup at a time, scraping down sides after each addition, until well incorporated.

Beat in milk or heavy cream, 1 tbsp at a time, until desired consistency is reached.

Level cakes. Place one layer on a 10" cardboard round or cake stand. Use a pastry bag to pipe a boarder of frosting around outside of layer. Fill inside with 1/3 of filling. Place a layer on top of this and repeat. Place final layer on top.

Use a thin layer of chocolate frosting to cover entire cake. Place in refrigerator for at least 15 minutes. Remove and frost sides of cake. Use a pasty bag with decorative tip to do a tall boarder around outside of top layer (I used a Wilton #22 for top and bottom decor).

Fill inside of frosting boarder with remaining 1/3 filling.