• Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper.
  
• Sift flour, sugar, baking soda, baking powder, and salt in a bowl. Set aside.
  
• Cream butter in a large bowl. Add flour mixture, 3/4 cup of buttermilk, and vanilla.
  
• Stir until dry ingredients are moistened, then use an electric mixer to beat at medium speed for 2 minutes. Scrape the sides of the bowl while mixing as needed.
  
• Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat with electric mixer for an additional minute.
  
• Pour batter into prepared cake pans. Bake for 28-30 minutes or until a toothpick inserted into the center of the pans comes out clean.
  
• Cool cakes in the pans on a cooling rack for 15 minutes. Remove cakes from pans and cool completely on cooling rack.
  
• Place one cake on a cake platter or large plate. Frost the top of the cake evenly with prepared Coconut Pecan Frosting.
  
• Place the second cake on top of the frosted cake. Spread frosting evenly on top of the cake, and then frost the sides of the cake with the remaining frosting.
  

Coconut Pecan Frosting

• In a small bowl, slightly beat the egg yolks and set aside.
  
• In a saucepan over medium heat, combine milk, sugars butter, and vanilla. Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
  
• Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
  
• Remove from heat and stir in coconut and pecans. Cool to a spreading consistency, stirring occasionally as needed. Follow instructions for frosting the cake above.