In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.

Cook and stir over medium heat until thickened. Remove from heat.

Stir in shredded coconut and chopped pecans until well combined.

Cook until thick enough to spread. Makes about 2 1/2 cups.

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

In a heatproof bowl, melt the chocolate in boiling water; allow to cool slightly.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and melted chocolate.

In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until well combined.

Divide the batter evenly among the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.

Once the cakes are completely cooled, spread the coconut-pecan frosting between the layers and over the top of the cake. Enjoy!