Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by lining the bottom with parchment paper and greasing the sides with butter.

In a stand mixer using the paddle attachment, cream the butter and sugar together on medium to high speed for 3 minutes. Be sure to scrape the bowl halfway through to prevent lumps forming at the bottom of the mixing bowl.

Add the egg yolks one at a time. Mix on medium to high speed for about 4 minutes, until all of the egg yolks have been fully incorporated.

Add the German Chocolate to the half cup of boiling water and stir until it is fully melted. Once cool, add the melted chocolate and vanilla to the mixing bowl. Mix on medium speed for 3 minutes, until the chocolate and vanilla are fully incorporated.

In a separate bowl, sift together the flour, salt, and baking soda. Add alternatively with the buttermilk to the chocolate mixture. Mix on medium to high speed for 5 minutes, scraping the bowl halfway through, until everything is completely combined.

In a separate mixing bowl, using the whisk attachment, beat the egg whites on high speed for 5 minutes, until stiff peaks begin to form. Gently fold the egg whites into the cake batter until fully combined.

Pour the batter into the prepared baking pans and bake for 45 minutes.

While the cakes bake, start the frosting by adding the evaporated milk, sugar, butter, egg yolks, and vanilla to a small sauce pan. Stir everything together and cook over a medium heat for 12 minutes, until the mixture has thickened.

Remove from the heat and add the coconut and pecans to the mixture. Stir until everything is combined. Cool entirely before spreading on the cake layers.