Grease two 9-inch layer cake pans and line bottoms with waxed paper.
Sift together flour, sugar, baking soda, baking powder, and salt.
Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
Remove from heat (mixture might appear a bit curdled).
Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.