While the cakes are cooling, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook the mixture, stirring constantly, for 10-12 minutes, or until it thickens and turns a golden-brown color. Be sure to keep stirring to prevent the mixture from sticking to the bottom of the pan and burning. The sugar and evaporated milk will create a smooth, creamy base for the frosting.
Once the frosting has thickened, remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. These ingredients add both flavor and texture to the frosting, making it rich and satisfying. Let the frosting cool slightly before spreading it over the cooled cake layers. This ensures the frosting won’t melt when it hits the warm cake.
To assemble the cake, place one layer of cake on a serving platter. Spread a generous amount of the coconut-pecan frosting over the top, and then place the second layer of cake on top. Spread the remaining frosting over the top and sides of the entire cake, ensuring that it’s evenly coated.
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