1. Prepare the Cake Layers:

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

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Add melted chocolate and vanilla, mixing well.

Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients. Mix until smooth.

Pour batter evenly into the pans and bake for 25-30 minutes. Let the cakes cool for 10 minutes before removing them from the pans to cool completely on a wire rack.

2. Make the Coconut-Pecan Frosting:

Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, for 10-12 minutes or until thickened.

Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

3. Assemble the Cake:

Place one cake layer on a plate. Spread frosting on top.

Add the second layer and frost again. Top with the third layer and frost the top and sides, if desired.

Garnish with extra coconut or pecans if you like.