-Cake Preparation:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla.
In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add to the creamed mixture alternately with buttermilk.
Dissolve espresso powder in boiling water and add to batter. Mix until smooth.
Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove to wire rack.
-Frosting Preparation:
Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla, coconut, and pecans.
Allow to cool slightly before spreading over the cooled cake.
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