Directions

1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the buttermilk. Stir in the melted chocolate until well combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the frosting. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
7. Remove the frosting from the heat and stir in the coconut and pecans. Allow the frosting to cool to spreading consistency.
8. Once the cakes have cooled, spread the frosting between the layers and over the top and sides of the cake.