Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. 

In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie. Set aside to cool slightly.

Using a stand or hand mixer, beat the egg whites to stiff peaks on high speed. Transfer the whipped egg whites to a clean bowl and set aside. 

Using the same hand or stand mixer on high speed, cream together the butter and sugar until very light and fluffy, this will take about 5 minutes. 

Add the melted chocolate, egg yolks and vanilla to the creamed butter mix. Stop the mixer if needs be and scrap around the bowl to make sure everything is mixed well. 

Next, In a separate small bowl, stir the flour, baking soda, baking powder, and salt together.

Add 1/2 the dry ingredients into the cake batter and mix. Then add 1/2 the buttermilk and continue to mix. 

Repeat this process with the remaining dry ingredients and buttermilk. 

Lastly, using a large metal spoon like my GoodCook Basting Spoon, gently fold in the whipped egg whites. 

Once the cake batter is complete divide the batter between the two tins. Bake the cakes for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. 

While the cake is cooling make the coconut filling.

In a medium saucepan over medium-low heat combine the evaporated milk, butter, egg yolks, and sugar.

Stir this mixture constantly using a spatula scraping along the sides and bottom of the pan to ensure the mixture does not burn or curdle. 

Continue stirring constantly for about 10-12 minutes until a thick yellow custard has formed. (Watch the video for step-by-step)

Remove the custard from the heat then stir in the coconut, toasted pecans and vanilla. Allow this to cool for 30 minutes at room temperature. It thickens as it cools. 

Place the first layer of cake on your cake stand or platter.

Spread over 2/3 of the coconut filling, smoothing it out into a level even layer across the first layer of cake.

Place the second layer of cake on top of the filling, then top the 2nd layer of cake.

Using a large offset spatula, frost the tops and sides of the cake with my best ever chocolate fudge frosting. I didn't do a crumb layer for this cake but if you want you can. 

On top, spread the remaining 1/3 coconut filling until an inch from the edge of the cake. 

With any remaining fudge frosting pipe some rosettes around the edge of the cake on top. 

Cover the cake tightly in cling wrap and store at room temperature for up to 4 days. Enjoy!