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1
To bake the cake, position a rack in the center of the oven and preheat the oven to 325F.
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2
Butter two 9-inch round cake pans and line the bottoms with parchment paper.
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3
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
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4
Melt the butter in a medium saucepan over medium heat.
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5
Whisk in the cocoa powder and cook for 1 minute.
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6
Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved.
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7
Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth.
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8
Add the dry ingredients and whisk until just combined.
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9
Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes.
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10
Let the cakes cool in the pans on a wire rack for 20 minutes.
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11
Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
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12
To make the frosting, combine the milk, coconut milk, and goats milk in a small saucepan, and bring to a simmer over low heat.
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13
Keep warm while you prepare the caramel.
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14
Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes.
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15
Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth.
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16
Add the vanilla seeds and corn syrup.
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17
Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
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18
Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using).
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19
Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut.
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20
Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
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21
To assemble the cake, slice each cake in half horizontally.
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22
Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top.
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23
Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
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24
To make the ganache, bring the cream to a simmer in a small saucepan.
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25
Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds.
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26
Then gently whisk until smooth.
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27
Let sit at room temperature for 10 minutes before pouring over the cake.
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28
Set the cake on a wire rack placed over a rimmed baking sheet.
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29
Pour the chocolate ganache over the cake, letting the excess drip off down the sides.
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30
Sprinkle the top with toasted coconut and pecans.
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31
Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
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32
Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
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33
Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.
