Melt the Chocolate: In a small saucepan, melt the Baker’s German’s Sweet Chocolate over low heat, stirring until smooth. Set aside to cool.

Cream the Butter and Sugar: In a large mixing bowl, beat unsalted butter and sugar until fluffy. Add eggs individually, mixing diligently to ensure complete integration.

Combine Dry and Wet Ingredients: Gradually add flour, baking soda, and salt to the creamed mixture, alternating with buttermilk. Stir in the melted chocolate.

Preheat your oven to 350°F (175°C). Grease and flour the three 9-inch round cake pans.

Divide the batter evenly among the pans. Bake the dish for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool within the pans for 10 minutes before transferring them to wire racks for complete cooling.

Combine the sweetened condensed milk, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, for about 10 minutes, or until the mixture thickens.

Remove from heat and stir in coconut, pecans, and vanilla extract. Allow the frosting to cool before spreading.

Place one cake layer on a serving plate and apply a generous layer of frosting.

Repeat with the second and third layers, ensuring the frosting covers the top and sides of the cake evenly.

Garnish with additional coconut or pecans, if desired.