In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.

Cook for 10-12 minutes, or until thickened and golden brown.

Remove from heat and add lemon juice, stir well.

Add coconut and pecans and stir well. Allow to cool until thick enough to spread.

Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.

Chop the chocolate into thin slivers.

Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.

While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.

Mix in egg yolks, one-at-a-time. Add the chocolate water and vanilla; stir to incorporate completely.

In a medium bowl, whisk the flour, baking soda, and salt together.

In a separate bowl, whisk the buttermilk and sour cream/yogurt together.

With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.

Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).

Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.

Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.

To make a 4-layer cake, cut each cake layer into 2 layers, horizontally. Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.