Ingredients:

For cake layers:

2 1/4 cups sugar
2 1/4 cups all-purpose flour
3/4 cup plus 1 1/2 tablespoon unsweetened cocoa powder
1 1/8 teaspoon baking powder
1 1/8 teaspoon baking soda
1 1/8 teaspoon salt
1 1/8 cup whole milk
9 tablespoons unsalted butter, melted
2 large egg
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/8 cup boiling-hot water
For filling:
7 oz sweetened flaked coconut
4 oz coarsely chopped pecans (1 cup)
14-oz can sweetened condensed milk
1 tablespoon vanilla
For glaze
2 1/2 sticks unsalted butter
10 oz fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup

Special equipment:
3 (9-inch) round cake pans
Method:

Make cake layers:

Turn oven to 350°F and bake pecans in upper third of oven and coconut in lower thi
rd, stirring occasionally until golden, by then oven should be preheated.
Oil cake pans. Line bottoms of pans with rounds of parchment or wax paper.
Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt i
nto a large bowl.
Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract
in another large bowl until just combined.
Beat egg mixture into flour mixture with an electric mixer on low speed, then be
at on high speed 1 minute. Reduce speed to low and beat in water until just comb
ined (batter will be thin).
Divide batter among cake pans. knock pans to remove some air bubbles and bake in
upper and lower thirds of oven, switching position of pans and rotating them 18
0 degrees halfway through baking, until a tester comes out clean, 20 to 25 minut
es total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans a
nd invert layers onto racks. Carefully remove parchment or wax paper and cool la
yers completely.
Make filling:
Heat a tall pot of water, enough to cover the can of unopened condensed milk and
let it cook for 1 1/2 hours on low heat. When done, remove from water and allow
to cool before opening. Open can and pour into a bowl, stir in coconut, pecans,
and vanilla , covered with foil.
Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and co
rn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, re
serving remaining glaze at room temperature in pan. Chill glaze in bowl, stirrin
g occasionally, until thickened and spreadable, about 1 hour.
Assemble cake:
Before assembling, trim and level cakes. Put 1 cake layer on a cardboard base an
d then on a rack set over a baking pan (to catch excess glaze).
Use your fingers to drop half of coconut filling evenly over layer and make sure
that it is spread right to the edge of cake. Top with another cake layer and sp
read with remaining filling in same manner. Top with remaining cake layer.
Spread chilled glaze evenly over top and side of cake.
Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, a
bout 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. S
hake rack gently to smooth glaze. Chill cake until firm, about 1 hour.
Transfer cake to a plate.
Cooks' notes:
Cake keeps, covered and chilled, 3 days.
Bring to room temperature before serving.