Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with softened butter, making sure to cover the bottom, sides, and center tube. Lightly dust the pan with flour or cocoa powder, then tap out any excess. Set the prepared pan aside while you make the cake batter.

Add the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to a medium mixing bowl. Whisk the ingredients together until the cocoa is evenly distributed and there are no visible lumps. This helps the dry ingredients blend smoothly into the batter later. Set the bowl aside while you prepare the wet ingredients.

Place the softened butter and granulated sugar in a large mixing bowl. Beat them together on medium speed for about 3–4 minutes, scraping the sides of the bowl as needed. Continue mixing until the butter looks pale, light, and fluffy. Properly creaming the butter and sugar helps give the pound cake a soft texture and a nicely even crumb.

Add the room temperature eggs one at a time, beating well after each addition. Make sure each egg is fully blended before adding the next one. Add the vanilla extract after all five eggs have been incorporated, then mix briefly until the batter looks smooth and creamy. Scrape down the sides of the bowl once more to ensure everything is evenly combined.

Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the room temperature buttermilk (start and finish with the dry ingredients). Mix only until just combined after each addition to avoid overmixing.

Add the finely chopped pecans, sweetened shredded coconut, and semi sweet chocolate chips to the finished batter. Use a rubber spatula to gently fold them through until they are evenly distributed. Scrape along the bottom of the bowl as you fold so no pockets of batter remain. Avoid vigorous mixing, which can make the finished cake heavier than desired.

Transfer the batter to the prepared Bundt pan and spread it evenly with a spatula. Gently tap the pan on the counter once or twice to remove any large air pockets. Bake at 325°F (165°C) for 65–75 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs. Avoid opening the oven repeatedly during baking.

Remove the baked cake from the oven and let it cool in the Bundt pan for 15–20 minutes. Carefully turn the cake onto a wire rack and allow it to cool completely. Meanwhile, whisk the evaporated milk, brown sugar, and egg yolks together in a saucepan. Add the butter and salt, then cook over medium-low heat, stirring constantly, until the mixture becomes noticeably thicker and smooth.

Remove the saucepan from the heat and stir in the vanilla extract. Add the sweetened shredded coconut and toasted chopped pecans, stirring until both are evenly coated with the warm topping. Let the mixture stand for several minutes so it can thicken slightly. The topping should remain soft enough to spread easily over the cooled cake.

Place the completely cooled pound cake on a serving platter and spoon the coconut-pecan topping generously over the top. Spread it gently with the back of a spoon, allowing some of the topping to naturally settle along the sides. Let the topping sit for a few minutes before slicing. Cut the cake into about 12 portions and serve at room temperature with coffee, tea, whipped cream, or vanilla ice cream.