PREHEAT the oven to 350˚F.
WHISK together the flour, baking soda and salt in a large bowl and set aside.
CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until light and fluffy, about 6-8 minutes.
ADD 1 egg at a time on low speed until mixed in and then mix in the vanilla.
ALTERNATE adding in the flour mixture and buttermilk on low speed beginning with the dry ingredients and ending with the dry ingredients.
FOLD in the melted chocolate.
POUR the batter in 2 ALCAN® Round Cake Pans and Lined with Reynolds Kitchens™ Parchment Paper, place on a non-disposable baking sheet for support and bake in the oven at 350˚F for 35-40 minutes or until the center is firm.
COOL the cakes to room temperature before removing the pan.
WHISK together the evaporated milk, sugar, butter and egg yolks over medium heat until it reaches 160˚F, about 12-14 minutes.
STIR in the coconut and chill to room temperature before icing the chocolate cake.