Preheat the oven to 350ºF. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.

Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.

In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat again. Alternative between adding the flour mixture and the milk, mixing until combined. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean. Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.

Before serving, spread the frosting on top and on the sides of the bundt cake.

In a medium sized pot over medium heat, combine the butter, evaporated milk, egg yolks and sugar. Stir occasionally and boil for 10-12 minutes, or until the mixture thickens. Remove from the heat and mix in the vanilla extract, pecans and coconut. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one. You can keep the frosting in the fridge for up to 3 days.