Cover the cake and refrigerate it. You can also leave it on the counter if it's covered, but I would recommend keeping this cake in the fridge for up to 4 days.
You can also make this cake in 2 9 inch cake pans and then cut each one in half so you'll end up with a 4 layer cake. Alternatively, you can use a 9x13 inch pan as well and cut in half to have a 2 layer cake.
The coffee is added to this chocolate cake because it adds depth to the flavor of the cake. The coffee will actually enhance the chocolate flavor. Although there is a cup of coffee in this cake, you will not taste the coffee.
Buttermilk is also added in this chocolate cake to add depth to the cake while adding very little fat. It also helps tenderize the gluten in the batter, therefore you'll end up with a softer texture and fluffier cake. The buttermilk reacts with the baking soda to create bubbles of carbon dioxide, it is these bubbles that give your cake volume and you end up with a light and tender cake.
If you're out of buttermilk or prefer not to use it, although I strongly recommend it, you may use 1 cup of milk plus 1 tbsp of lemon juice. Stir the two together then let it sit for 2 minutes. After 2 minutes you'll notice your milk is curdled, which is what you're looking for. You may also substitute with 1/4 cup of milk and 3/4 cup of yogurt.
The coconut pecan topping uses evaporated milk instead of just regular milk because you end up with a creamier consistency, and it also has less fat content than cream. Evaporated milk is just milk where half the water has been boiled off.
If you find the coconut pecan topping too runny, just add a tbsp of cornstarch and mix it in well. Make sure to let the topping cool completely before using it. Also if you refrigerate the cake after you're done assembling it, it will set and the topping will harden as the cake sits in the fridge.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.