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

In a medium bowl, mix together the flour, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and white sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour. Mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.

For the frosting, combine brown sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat.

Stir constantly until it thickens and begins to bubble.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool before spreading on the cooled cakes.

Layer the cakes with frosting and finish with more frosting on top.