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Special equipment: a double boiler
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For the cake: Grease and flour three 9-inch round cake pans.
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Preheat the oven to 350 degrees F.
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Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
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Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes.
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Fold in the melted chocolate.
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Add the egg yolks.
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Sift together the flour, baking soda and salt in a small bowl.
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Add to the butter mixture and stir to combine, scraping down the sides of the bowl.
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Stir in the buttermilk.
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Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form.
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Fold the egg whites into the cake batter.
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Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes.
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Invert the pans onto racks and cool well.
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For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan.
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Bring to a boil, stirring continuously, being careful not to scorch the frosting.
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Lower the heat and cook, 2 minutes.
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Remove from the heat and stir in the coconut and pecans.
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Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
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To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers.
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Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake.
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Place the next cake layer over the frosting.
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Repeat the layers, alternating cake and frosting, until all the layers have been used.
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Frost the outside of the cake.
