Cake - Preheat the oven to 325 degrees and butter and line the bottom of 3 9-inch cake pans with parchment.
In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute.
Remove the saucepan from the heat and stir in both sugars.
Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth.
Pour the chocolate mixture into the flour mixture and stir until combined.
Divide the batter between the pans evenly.
Bake for about 30 minutes (check at 25) or until there are just a few moist crumbs picked up with a toothpick.
Let the cakes cool on a baking rack for 15 minutes to set. Invert onto the baking rack and allow to cool completely.
German Chocolate Frosting - Melt butter in a saucepan over medium heat.
Whisk in milk, sugar, egg yolks and salt for about 15 minutes, stirring constantly.
Remove from the heat and stir in vanilla beans, coconut and toasted pecans.
Chocolate Ganache - Bring heavy cream to a simmer over low heat.
Place chocolate into a small bowl adding the heavy cream and corn syrup.
Allow the hot cream to melt the chocolate for about a minute.
Stir until completely combined and smooth. Allow ganache to sit for about 10 minutes.
Assembly - Place one cake onto a serving platter spread half of the frosting on the top only. Repeat with the 2nd cake layer and frosting. Top with final cake layer. Pour ganache over the entire cake. Decorate with toasted coconut. Serve slices with whipped cream. Say Grace and enjoy!