Lightly grease three 8-inch round cake pans with butter or nonstick spray, then line each bottom with a round of parchment paper. Grease the parchment as well, and dust the pans lightly with cocoa powder.

Preheat your oven to 350°F (175°C) while you create the chocolate cake batter. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until no streaks remain.

In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Pour this mixture into the dry ingredients and mix just until combined, then slowly whisk in the hot coffee until smooth.

Divide the rich cake batter evenly among the three prepared pans. Smooth the tops with a spatula and tap each pan gently against the counter to release air bubbles. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the cakes to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.

Lower the oven temperature to 325°F (165°C) as you prepare to toast the pecans and coconut for your filling. Spread the chopped pecans and some extra for decoration on a baking sheet, toasting for 6–8 minutes until fragrant.

Next, spread the shredded coconut in a thin layer and toast for 4–6 minutes, stirring often until just golden. Let both cool completely to maintain their crunch.

In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks until smooth. Add the cubes of butter and cook over medium heat, stirring constantly, until thickened, about 8–12 minutes.

Remove from heat, then stir in the vanilla extract, salt, toasted coconut, and pecans. Chill the filling for 30–45 minutes until spreadable.

For the ganache frosting, place the finely chopped dark chocolate in a bowl. Heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate and let it sit for 3–4 minutes.

Stir in the room-temperature butter, vanilla extract, and a pinch of salt from the center outward until smooth and shiny. Set aside to cool to a soft-butter consistency for a perfect texture.

Once the cakes are completely cooled, check each cake for any domes and level them with a serrated knife if necessary. Place one layer on a cake board or serving plate.

To begin assembly, place a small dollop of ganache on the cake board to anchor your first layer. Spread a thin layer of ganache over the top, then spoon half the chilled coconut-pecan filling onto it, keeping about ¼ inch from the edge.

Add the second layer on top and repeat the process with the remaining filling, topping it off with the final layer placed bottom-side up.

Spread a thin layer of ganache over the entire cake to seal in crumbs, ensuring a smooth finish. Refrigerate the cake for 20–30 minutes until set.

Once the crumb coat has set, apply a thicker layer of ganache to the top and sides of the cake, using a bench scraper or cake smoother for beautiful edges.

Chill again for 10–15 minutes until the ganache is tacky to the touch, providing a stunning base for your decorations.

Combine the toasted pecans and coconut with the gold sanding sugar until flecked with gold. Gently press this mixture around the lower 1–2 inches of the cake sides for a glamorous touch.

Top with pecan halves, dark chocolate curls, and a light dusting of edible gold sparkle for a truly eye-catching finish.

Refrigerate the finished Elegant German Chocolate Glitzertorte for at least 1 hour before slicing to set the ganache. To slice, dip a sharp knife in hot water, wipe it dry, and cut straight down without sawing.

Serve slightly cool or at cool room temperature for the best flavor experience.