Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the buttermilk and vanilla extract.

In another bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.

Cook over medium heat, stirring constantly until thickened, about 10-12 minutes.

Remove from heat and stir in vanilla extract, coconut, and pecans.

Let the frosting cool before spreading it between the layers and on top of the cake.