This is my favorite cake. My mother used to make it for me every year on my birthday.

6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Meanwhile, make the coconut-pecan filling. In a medium saucepan, whisk together the sweetened condensed milk, egg yolks and butter.
9. Cook over medium heat, stirring constantly, for 10 to 12 minutes or until thickened. Remove from heat and stir in vanilla extract, shredded coconut and chopped pecans. Let cool.
10.To make chocolate frosting, beat butter with mixer until creamy.
11. Add the cocoa powder and continue beating on low speed until combined.
12. Gradually add the powdered sugar and milk, alternating between the two, beating well after each addition.
13. Stir in vanilla extract until well combined.
14. To assemble the cake, place one cake layer on a serving plate.
15. Spread a generous layer of coconut pecan filling on top of the cake.
16. Top with the other layer of cake, then spread the chocolate frosting on the top and sides of the cake.
17. Garnish with additional chopped pecans and shredded coconut if desired.
18. Serve and enjoy the delicious combination of chocolate and pecans.