1. Place oven rack in center position and preheat oven to 350 degrees. Use a paper towel to wipe down bottom and sides of three 8" cake pans with softened butter. Set aside

Make Ganache:

1. Place chocolate chips in a heat resistant bowl. Heat cream in a small pot until it just starts to simmer. Remove from heat and pour over chocolate, being sure to cover all the chips. Cover the bowl with a lid and allow to rest for five minutes, then gently whisk by hand until frosting is smooth and glossy. Place in the fridge and stir every ten minutes or so with a spatula, until thick and spreadable (this can take up to 90 minutes.) TIP: do not over heat cream or over stir, this results in a dull frosting instead of shiny.

   While frosting cools and thickens, make cake.

For the Cake:

1. Finely chop pecans and set aside

2. In a bowl using a hand mixer or using a stand mixer, beat 1/2 cup heavy cream until peaks form (whipped cream) set aside. Wash bowl, you'll be using it again.

3. In a separate bowl, whisk together flour, sea salt and baking soda, set aside

4. Using your mixer and cleaned bowl, cream butter and sugar at medium speed for five minutes. Be sure to scrape bowl and mixing paddle down at least twice to ensure all ingredients are blended well.

5. At low speed add coconut oil, and vanilla, mix until well incorporated. Add eggs one at a time, mixing for 20 seconds between additions. Add 1/3 of flour at a time, alternating with 1/3 of buttermilk at a time. When well incorporated turn off mixer. Add whipped cream, coconut and chopped pecans. Mix by hand with a spatula. (don't forget to stir that ganache in the fridge)

6. Pour 1/3 of the batter into each prepared pan. Bake for 25-28 minutes, until a toothpick comes out clean and cake springs bake for touch. Remove from oven, use a knife to separate the edges of the cake from pan. Allow to cool for 30 minutes, then gently, remove cakes from pans and set on wire cooling rack, top side up until completely cooled.

7. Be sure to continue whisking ganache every 10 minute while cakes cool.

8. Place one cake on plate, spread with a moderate amount of frosting. Add second layer, repeat. Add third layer and spread with a generous amount of frosting. Slice and serve!