For the Coconut-Pecan Filling:

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).

Remove from heat and stir in vanilla, coconut, and toasted pecans. Allow to cool completely to room temperature.

For the Pound Cake:

Preheat oven to 325°F. Thoroughly grease and flour a 12-cup bundt pan.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.

Beat in eggs one at a time, incorporating each fully before adding the next.

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to butter mixture, alternating with buttermilk (beginning and ending with flour). Mix just until combined after each addition. Stir in vanilla.

Assembly and Baking:

Spoon half of chocolate batter into prepared bundt pan. Dollop half of coconut-pecan filling by spoonfuls over batter, avoiding edges of pan.

Carefully spoon remaining batter over filling. Dollop remaining coconut-pecan filling over top.

Use a knife or thin spatula to gently swirl filling throughout batter. Don’t over-swirl.

Bake for 75-85 minutes, until a toothpick inserted in center comes out with a few moist crumbs.

Allow cake to cool in pan for exactly 15 minutes, then invert onto a wire rack to cool completely.

If desired, whisk together glaze ingredients and drizzle over cooled cake.