• Note: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
• Preheat oven to 350F(180C).
• Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with parchment paper.

To make the frosting:

• In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar and butter.
• Stir over medium heat for about 15-18 minutes or until thickened and bubbly, and golden in color.
• Remove from heat.
• Stir in the coconut and vanilla. Cool until just warm, cover with plastic wrap, and refrigerate until cold, at least 2 hours, or up to 3 days. Frosting will thicken as it cools.
• DO NOT ADD pecans until just before cake assembly.

To make the cake:

• In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside to cool for 10 minutes.
• In a medium-size bowl, sift together the flour, baking soda, and salt. Set aside.
• In a small bowl, lightly beat the egg yolks, about 1 minute.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
• Add the egg yolks, beating until well combined.
• Add the chocolate mixture and the vanilla.
• Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition until smooth.
• Separate, in a bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
• Gently fold into the batter.
• Divide batter among the prepared pans.
• Bake for 25-30 minutes or until a cake tester inserted into the cake center comes out clean.
• Note: Be careful not to over-bake, as this cake has a different, lighter texture than most store-bought.
• Allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
• When cake is cool, spread frosting between layers and over top of the cake.
• Decorate as you like.