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Cook the evaporated milk, butter, both sugars, and egg yolks over medium heat for about 3 minutes, stirring constantly until slightly thickened. Remove from the heat and stir in the coconut, pecans, and vanilla. Chill until completely cooled.
Preheat oven to 350°F. Grease two 8-inch cake pans. Mix the dry ingredients, then whisk together the wet ingredients and combine. Stir in the hot coffee. Divide between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
Beat the butter until fluffy, then add the remaining ingredients and whip until smooth.
Layer the cake with chocolate buttercream around the edges and the coconut pecan filling in the center. Repeat with the remaining layers, frost the outside, chill for 1 hour, and enjoy!