Chocolate Blackout Wedding Cake with Coconut Buttercream

Name: Chocolate Blackout Wedding Cake with Coconut Buttercream
Ingredients: 1 1/4 cups cake flour; 1/2 cup unsweetened cocoa powder (best quality like Valrhona); 3 tablespoons ancho chile powder, optional; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 10 tablespoons unsalted butter, room temperature; 1 1/2 cups granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk, room temperature; 1/2 cup hot coffee; 2 cups heavy cream; 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona); 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut); 1/2 cup toffee bits; 6 egg yolks; 3/4 cup sugar; 1/2 cup light corn syrup; 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces; 1 tablespoon vanilla extract; 1/2 cup sweetened coconut milk (recommended: Coco Lopez); 2 pounds thick flaked unsweetened coconut (can be found at health food stores)