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

In a medium bowl, mix flour, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time.

Stir in melted chocolate and vanilla. Alternate adding dry ingredients and buttermilk.

Beat egg whites until stiff and fold them into the batter. Pour evenly into the pans.

Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.

Frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened (about 12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.

Frost and layer the cakes.