CAKE Heat oven to 350. Cover 3 (9 inch) round pans with waxed paper, spray sides with cookig spray. microwave chocolate in microwaveable bowl on high for 1-2 min. Stir until chocolate is melted. Beat egg whites in small bowl with mixer on high until stiff peaks form, set aside. Mix flour, baking soda and salt. Beat butter and sugar in a large bowl with mixer until light and fluffy. Add egg yolks, beating well. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended. Mix well and pour into pans. Bake 30 minutes or until toothpick comes out clean. After cakes have cooled, remove from pans and place on wire racks. Once cooled completely you can spread frosting in between cake layers and around the outside of cake. FROSTING Beat egg yolks milk and vanilla in a large saucepan with whisk until well blended. Add sugar and butter, cook on medium for 12 min or until thickened and golden brown, stirring constantly. Remove from heat and add coconut and pecans. Let cool before you frost the cake.