Set the oven for preheating at 350° F. Also, grease the sides of the loaf baking pan with cooking spray and line with parchment paper.
Now, transfer the butter & sugar into the bowl of an electric stand mixer. Mix on medium-high speed (with paddle attachment) until creamy.
Add 1 egg, mix, add in the 2nd egg, and mix again. Then, add both the chocolate & vanilla extracts and mix nicely.
In a separate bowl, combine the flour with baking soda & salt. Add half of the dry flour mix & yogurt into the electric mixer bowl and mix well at low speed. Add the remaining half dry mix and continue mixing till it looks close to done.
Take off the mixer bowl and combine the batter using a rubber spatula/scrapper until everything comes together.
Fold the melted chocolate in the batter and pour it into the lined loaf pan. Bake in the middle rack for 45-55 minutes at 350° F.
Take the baked cake out of the oven and let it cool in the pan completely before removing it.
Meanwhile, prepare the icing:
Whisk the egg yolks & evaporated milk on a saucepan placed on the stove over medium heat. Add the sugar & butter. Whisk continuously for 6-7 minutes and remove from heat when it thickens.
Transfer the mixture to a large bowl and stir in the vanilla extract, coconut flakes, & toasted chopped pecans. Let cool on the countertop.
Spread the icing on the cooled cake, cut it into slices, and serve!