1. Preheat the oven to 350°F and prepare your workspace by greasing and lining two 9-inch round cake pans with parchment paper. Set them aside.
2. Melt the Baker’s German’s Sweet Chocolate and butter in a small saucepan over low heat, stirring frequently until smooth. Allow it to cool slightly.
3. In a large mixing bowl, beat together sugar and eggs on medium-high speed until light and fluffy.
4. Gradually combine the cooled chocolate mixture and vanilla extract with the sugar and egg mix, stirring until well blended.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Alternate adding the dry mixture with the buttermilk to the wet mix, beginning and ending with the flour mixture.
6. Divide the batter evenly between the prepared cake pans, tapping them gently on the counter to remove air bubbles.
7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the coconut pecan frosting by combining evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens to custard-like consistency. Remove from heat and mix in vanilla extract, coconut, and pecans.
9. Once the cake layers are fully cooled, spread the coconut pecan frosting between the layers, on top, and along the sides of the cake.
10. Chill the cake slightly before slicing for easier serving and to enhance the flavor.