1) To make the frosting, combine the evaporated milk, slightly beaten egg yolks, sugars, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecan nuts and cool before frosting the cakes. Set aside.
2) In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
3) Preheat the oven to 180C/Gas 4. In the bowl of a stand mixer, cream together the butter, vanilla extract, and sugars until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
4) Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
5) Pour the batter evenly into 2 (20-cm) cake pans or 2 (12 capacity) tartlet tins for fairy cakes. Bake until a toothpick inserted into the centre of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the fairy cakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
6) To assemble, put a cake layer on top of a serving plate and top with a generous layer of the filling. Cover with another cake layer and spread with more filling. Top with the final layer and frost. Spread dark chocolate frosting (secret recipe), or your favourite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.