Chocolate Cake With Coconut Pecan Frosting

Ingredients:

For The Cake: Instructions: For The Coconut Pecan Frosting: Instructions: For The Chocolate Ganache: Instructions: '''Enjoy!!! ;-)'''
 * 1 cup hot coffee
 * 1 cup cocoa powder
 * 1 cup cold water
 * 3 cups cake flour
 * 2 teaspoons baking soda
 * 1/2 teaspoon baking powder
 * 3/4 teaspoon salt
 * 8 ounces 2 sticks unsalted butter
 * 2 1/2 cups sugar
 * 4 large eggs
 * 1 1/2 teaspoons vanilla
 * 1) Pre-heat oven to 350 degrees F. Grease and flour two 10 x 3 inch round pans.
 * 2) In a bowl, combine coffee powder, whisk until smooth.
 * 3) Add water and whisk until smooth.
 * 4) Whisk together dry ingredients; cake flour, baking soda, baking powder and salt.
 * 5) In the bowl of an electric mixer, beat at high speed until light and fluffy: butter and sugar. Reduce mixer to medium speed and slowly add vanilla and eggs, one at a time.
 * 6) Add the dry ingredients and cocoa mixture, mixing until smooth.
 * 7) Pour into baking pans and bake at 350 degrees F. for 25-35 minutes or until a cake tester inserted in the center comes out clean.
 * 8) Cool cakes on a wire rack for 15-20 minutes before turning them our of their pans.
 * 3 large egg yolks
 * 1 can (12 ounces) evaporated milk
 * 1¼ cups light brown sugar
 * 1½ sticks 9 (12 Tablespoons) unsalted butter, cut into small pieces and brought to room temperature
 * 1 teaspoon vanilla extract
 * ¼ teaspoon slat
 * 2⅔ cups (7 ounces) sweetened flaked coconut
 * 1½ cups (6 ounces) pecans, toasted and coarsely chopped
 * 1) Combine egg yolks, evaporated milk and brown sugar in a saucepan.
 * 2) Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
 * 3) Stir in vanilla, salt, coconut and pecans. Let cool completely.
 * 4) Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before frosting cake.
 * 1 cup heavy cream
 * 9 ounces bittersweet chocolate chopped
 * 1) Heat cream over medium heat just until hot, but not boiling
 * 2) Remove from heat, stir in chopped chocolate, stirring until smooth
 * 3) Cool to room temperature, stirring occasionally