Prepare the Cake Batter:

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

In a large bowl, cream the sugar and butter until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the melted white chocolate and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until well combined.

Bake the Cake Layers:

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly over medium heat until the mixture thickens and turns golden brown, about 12-15 minutes.

Remove from heat and add vanilla, coconut, and pecans. Cool to room temperature.

Assemble the Cake:

Place one cake layer on a serving plate, spread half of the frosting on top.

Place the second layer on top, and spread the remaining frosting over the top of the cake.