Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round pans.

In a bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.

In another bowl, whisk eggs, milk, oil, and vanilla. Stir the wet mixture into the dry mixture until smooth.

Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them onto a rack to cool completely.

In a saucepan, mix evaporated milk, sugar, egg yolks, and butter. Cook and stir until thick and bubbly.

Remove from heat, then stir in vanilla, shredded coconut, and chopped pecans.

Once the cakes are cool, place one layer on a plate, spread some frosting on top, add the second layer, then frost the top and sides.

Chill the cake for 30 minutes to set the frosting, then serve.