Level the cakes if needed.
Place bottom cake layer on a 6-inch cake board, using a little frosting on the bottom of the cake to stick it to the board. Place on the cake stand.
Fill piping bag with frosting and cut the tip off to for a medium/large hole (no need for a piping tip for this bag). Pipe a ring of frosting around the top rim of the first layer to create a dam. Then add a nice layer of coconut pecan frosting to the top of the first layer, spreading it into a nice even layer out to the edges of the chocolate frosting ring.
Place the second cake layer on top and repeat with the chocolate and coconut pecan frosting.
Place the third cake layer upside down on top of the second layer. Then either using your piping bag filled with frosting or just a spatula, frost the entire cake in a thin layer of frosting- this is the crumb coat. Try to smooth out the sides and get a nice flat top and sharp edges using your bench scraper and offset spatula, then refrigerate for 10 minutes. You want the frosting to be firmed up a little and not sticky before adding the final coat.
Once your crumb coat has set up frost the cake with the final coat. Use your bench scraper and off set spatula to get really nice and smooth sides and edges. Then gently press the toasted coconut that you set aside when making the coconut pecan frosting around the bottom third of the cake, reserving a little for a step later on.
Refrigerate the cake again for another 10 minutes to allow the final coat to set up. Now is the time to make the ganache. Once your ganache is smooth, pour into the squeeze bottle and allow it to cool until it is just warm. Test out the drip on the side of a bowl. You want the drip to be thick but still run a few inches before it stops and hardens. See notes on how fix a ganache that is too runny or too thick.
Starting on the top edge of the cake, squeeze a little ganache on to the top allowing it to spill over the edge creating a drip, spin the cake a little, squeeze a little more to create another drip and repeat until you have created a nice border drips all around the cake. Then add ganache to the very top/center of the cake. Spread this out (I like to use the offset spatula to do this) to the edges to where it meets up with border. Refrigerate the cake for another 10 minutes, or until the ganache sets up.
Once the ganache is set up pipe on decorative border on the top of the cake using a piping bag, piping tip (I used the 6b tip) and chocolate frosting. Then add more coconut pecan filling to the top of the cake and sprinkle with remaining toasted pecans.