Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 3 large eggs one at a time.

Melt 4 ounces of Baker's German's Sweet Chocolate and add to the butter-sugar-egg mixture along with 1 teaspoon of vanilla extract.

Sift together 1 ¾ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix into the batter along with 1 cup of buttermilk.

Pour the batter into the prepared pans and bake for 25-30 minutes.

Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.

For the frosting, combine 12 ounces of evaporated milk, 1 cup of granulated sugar, and ½ cup of butter in a saucepan. Bring to a boil, then simmer until thickened.

Whisk 3 large egg yolks and temper with hot mixture. Return to the saucepan and cook until thickened.

Stir in 1 ¾ cups of shredded coconut and 1 cup of chopped pecans, mixing until evenly coated.

Frost the cooled cake layers with the coconut pecan frosting and serve.