Cream together sugar and shortening. Add eggs 1 at a time, beating well after each addition.
In a separate bowl, sift together flour, baking soda, and salt; in a third bowl, mix buttermilk, vanilla, and melted chocolate.
Working a bit at a time, add flour alternately with buttermilk to creamed sugar mixture, combining between each addition, and scraping bottom of bowl.
Grease and flour two 8- or 9-inch cake pans. Divide batter evenly between pans, transfer to oven, and bake for 30 minutes or until cake springs back when lightly touched. Remove from oven and, when pans are cool enough to handle, gently remove cakes, place on a wire rack, and cool completely. Place first layer on a serving platter and spread top with German Chocolate Frosting. Top with second layer and cover sides and top with remaining frosting.

Lightly toast coconut and pecans. Whisk together milk, sugar, and egg yolks. Place in a heavy saucepan over low heat; bring to a simmer. Add butter, vanilla, coconut, and pecans.
Increase heat to medium-high and cook, stirring constantly, until mixture thickens, about 20 minutes. Remove from heat and beat by hand until mixture cools.
Makes enough for 1 2-layer cake.