Preheat oven to 350 degrees F.

Cut parchment paper to line baking pans.  Place a baking pan on a piece of parchment paper and trace the outside of the pan with a pencil on the parchment paper.

Cut out the circle and repeat for other 2 pans.  Grease the pans with butter and line the pans with the parchment circles.

In a medium bowl, sift together, flour, baking soda and salt; set aside.

Place 1/2 cup water in a measuring cup and bring to a boil in the microwave. 

Add boiling water to a small bowl with chopped chocolate and stir until chocolate is melted; set aside.

In a small bowl add 1 cup creme fraiche and the vanilla and mix to combine; set aside.

In the bowl of an electric mixer, add 1 stick butter (1/2 cup) and the oil. 

Beat on high until lighter in color and texture.

Slowly add sugar while mixer is running.

Beat in egg yolks, one at a time.

Add the chocolate and beat just until combined.

Alternately, add and beat on low speed, the flour mixture and the creme fraiche.

In a separate bowl, beat the egg whites until soft peaks form.

Gently fold the egg whites into the batter until completely blended.

Pour batter evenly into the 3 pans.  Tip the pans so that the batter spreads evenly to the edges of the pans.

Bake for 30 minutes or until an inserted tooth pick comes out clean.  Let cakes cool on a rack.

Place sugar,  creme fraiche, egg yolks and butter in a small sauce pan and bring to a boil.

Reduce the heat to low and cook for 1-2 minutes, stirring constantly.

Remove the pan from the heat and stir in the coconut and pecans.

Let cool.

Remove one cake from the pan and place on a cake platter, right side up.

If the cakes have a crown in the middle, cut the crown of the cake so it is flat. Top with 1/3 frosting, do not frost the sides of the cake.

Repeat with remaining layers.