Melt chocolate with water, you can do this by combining ingredients and microwaving them in a microwave-safe bowl. Microwave in 30-second intervals stirring in-between.

Cream butter and sugar. Next beat in egg yolks.

Stir in chocolate and vanilla. In a separate bowl mix in flour baking soda and salt.

Beat in flour mixture, alternating with the buttermilk.

In a large bowl, beat egg white until stiff peaks form, fold into batter.

Pour batter into a greased/nonstick 9x13 pan. Bake for 30 minutes or until a toothpick comes out clean. Oven temp: 350 degrees.

While the cake is cooking in the oven, combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine, and vanilla in a saucepan. It should take about 20 minutes. Stir constantly. Cook and stir over medium heat until thickened. Remove from heat.

Stir in shredded coconut and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.

Once everything is cool, frost cake and enjoy!