Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Melt the chocolate with water over low heat or in a microwave. Stir until smooth; let cool slightly.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla and melted chocolate.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, alternating with buttermilk, beginning and ending with flour. Mix until smooth.
Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Make the Coconut-Pecan Frosting
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool slightly before spreading.
3. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous portion of the coconut-pecan frosting on top.
Place the second cake layer on top and frost with the remaining coconut-pecan mixture.
Serving and Storage Tips
