Divide batter between 3 pans. Bake 25 -35 minutes until a toothpick inserted in center comes out clean. Cool cakes in pans on a rack 15 minutes, then invert onto a wire rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Chocolate Ganache Place chocolate in a glass bowl. Heat cream over medium high heat just until boiling. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Cool until Ganache is thickened and has a spreadable consistency. Cool in fridge 1 hour stirring every 10 minutes.

Coconut Cream Cheese Filling Beat together cream cheese, coconut oil, sour cream, and vanilla until blended, scraping down bowl as needed. Beat in powdered sugar until smooth. Stir in cooled toasted coconut.

Assemble When cake layers are cool and Ganache has thickened, evenly spread half of filling on bottom layer, carefully stack second layer on top of filling. Spread remaining half of filling on second cake layer, then stack third layer on top of filling. Frost top and sides of cake with Ganache. Decorate with chocolate curls. Refrigerate until ready to serve.