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1
Make cake layers:
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2
Whisk together almond flour and cocoa power.
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3
Beat egg yolks in electric mixer with whisk at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed and beat in all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed and gradually add almond flour and cocoa mixture. Set aside.
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4
Clean and dry bow, beat egg whites with whisk attachment on moderate speed until very foamy, about 1 minute. Add cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown, 20 to 25 minutes.
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5
Make filling:
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6
Reduce oven temperature to 325u00b0F.
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7
Spread coconut in baking pan and pecans in another. Bake pecans in upper oven rack and coconut in lower rack, stirring occasionally, until golden, 12 to 18 minutes. Set aside.
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8
Increase oven temperature to 425u00b0F.
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9
Pour condensed milk into a glass plate. Cover tightly with foil. Bake milk in a water bath in middle of oven for one and a half to two hours.
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10
Combine coconut, pecans, and vanilla and keep warm, covered with foil.
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11
Make glaze while milk is baking:
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12
Melt butter in a 3-quart saucepan. Remove from heat. Add chocolate and corn syrup. Stir until chocolate is melted. Chill 1 cup glaze until spreadable; keep remainder at room temperature.
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13
Assemble cake:
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14
Put 1 cake layer on a dish with sides wider than cake. Spread one half of filling on 1st cake layer. Place second layer of cake and repeat. Place remaining cake layer and spread chilled glaze evenly on side of cake. Spread glaze at room temperatures evenly over top of cake, making sure it coats sides.
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15
Chill cake until firm, about 1 hour.
