1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans with parchment circles inside.

2. Melt chopped chocolate and water in microwave until smooth; set aside to cool.

3. Whisk flour, baking soda, and salt in a medium bowl.

4. In a large bowl, beat butter until creamy. Add sugar and beat until fluffy. Mix in egg yolks, one at a time.

5. Stir in melted chocolate and vanilla extract.

6. Alternate adding flour and buttermilk to the batter, mixing after each addition until just combined.

7. Beat egg whites until stiff peaks form. Gently fold into the batter using a spatula.

8. Divide batter evenly between pans and bake for 22–30 minutes or until a toothpick comes out clean.

9. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.

10. To make frosting: Whisk egg yolks, evaporated milk, and vanilla in a saucepan. Add butter and sugar.

11. Cook over medium heat for 10–12 minutes until thickened and golden. Remove from heat.

12. Stir in coconut and pecans. Cool for 20 minutes before spreading.

13. Assemble and frost between layers and on top. Chill at least 1 hour before slicing.