Preheat oven 350 degrees

In sauce pan melt butter and chocolate together over low heat. When chocolate is nearly melted remove from heat and add boiling water, whisk until mixture is smooth. Set aside.

In mixing bowl combine flour, sugar, and salt. (I sifted mine but only because my sugar was lumpy, usually I skip sifting at all costs!)

In a separate bowl whisk together buttermilk, eggs, and vanilla. Sprinkle in baking soda whisk to combine.

Pour chocolate into flour mixture stir until combined then gradually add in wet ingredients. Scrape down sides of bowl, continue to mix until ingredients are thoroughly incorporated.

Pour cake batter into 3 greased and floured 9 inch cake pans, or 1 9x13 cake pan, or 24 cup cake tins. Bake round cakes and cupcakes for 20 minutes or until toothpick comes out clean. 9x13 bake for 30 minutes or until toothpick comes out clean. If creating a layered cake or cupcakes remove cakes from pans to a cooling rack.

Frosting: In sauce pan whisk together egg yolks, evaporated milk, and sugar. Cut butter into cubes, add to sugar mixture place over med-low heat stirring continually until butter melts and frosting comes to a low boil. Continue to stir at a low boil for 10 minutes until frosting thickens. Remove from heat and let cool for 10 minutes. Mix in coconut and pecans, let cool to room temperature.

Assembly: The beauty of this cake for me is that it is not fussy, and does not have to look perfect when frosted. When frosting is room temperature assemble cake. Place first layer top side down on cake plate, spoon about 3/4 of a cup of frosting on to layer and spread out, place next layer on bottom side down, repeat with frosting, place last layer on top side down use a spatula to scoop remaining frosting on to the top of the cake carefully spread frosting over top and down the sides. Remember this doesn't have to look perfect, because it tastes perfect!

Enjoy!