Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.

Whisk together flour, cocoa powder, baking soda, and salt in a large bowl until evenly mixed.

Beat sugar and vegetable oil together in another bowl until smooth, then add eggs one at a time, mixing well after each addition. Stir in buttermilk and vanilla extract.

Fold the dry mixture into the wet ingredients gradually until just combined to keep your cake light and fluffy.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes. A toothpick inserted in the center should come out clean when done.

Prepare the frosting by combining sweetened condensed milk, egg yolks, butter, coconut flakes, and chopped pecans in a saucepan over medium heat. Cook until thickened, about 10 minutes, stirring constantly.

Frost the cake layers with the coconut-pecan mixture once they have cooled completely.

Optional: Garnish with extra toasted pecans on top.