• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

For the Cake:

• Pour boiling water over the chopped sweet baking chocolate in a small bowl. Stir until the chocolate melts completely.
• In a large bowl, beat the butter with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
• Add egg yolks, one at a time, beating well after each. Stir in the melted chocolate and vanilla extract.
• In another bowl, combine flour, baking soda, and salt. Add to the chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended.
• In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
• Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove from pans, and let cool completely on wire racks.

For the Frosting:

• Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Remove from heat.
• Stir in coconut and pecans. Cool until it reaches a spreadable consistency.

To Assemble:

• Spread frosting between layers and over the top of the cake. Use remaining frosting to cover the sides, if desired.