1. Heat oven to 350 degrees. Grease and lightly flour three 23 cm round cake pans. In small saucepan over low heat, melt chocolate with water; cool.
2. In large bowl, combine 2 cups sugar and 1 cup butter or margarine; beat until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in chocolate mixture. Add all remaining cake ingredients; beat at low speed until well combined. Pour batter into greased and floured pans.
3. Bake at 180ºC or 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.
4. In medium saucepan, combine 1 cup sugar, evaporated milk, half cup butter or margarine, and 3 eggs; mix well. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove from heat; stir in coconut, pecans, and 1 teaspoon vanilla. Cool 30 minutes or until completely cooled.
5. Place 1 cake layer, top side down, on serving plate. Spread one third of the frosting. Repeat with remaining cake layers and frosting, ending with frosting.