Ingredients

• 4 oz German’s sweet chocolate, chopped + 1/2 cup boiling water
• 2 cups all-purpose flour
• 1 tsp baking soda • 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk

Coconut–Pecan Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Heat oven to 350°F / 175°C. Grease, flour, and line three 8-inch pans.
2. Melt chocolate with boiling water; cool to lukewarm.
3. Cream butter & sugar until fluffy. Beat in yolks one at a time, then vanilla and melted chocolate.
4. Whisk flour, baking soda, salt. Mix into batter alternately with buttermilk (3 dry additions, 2 wet), just to combine.
5. Beat whites to soft peaks; fold in. Divide batter, bake 28–32 min until a tester is clean. Cool completely.
6. Frosting: In a saucepan combine evaporated milk, sugar, and yolks; add butter. Cook over medium heat, stirring constantly, until thick and golden (8–10 min). Off heat, stir in vanilla, coconut, and pecans. Cool to a spreadable consistency.
7. Layer cakes with frosting; finish top and sides. Decorate with pecan halves.

Tips

• No buttermilk? Use 1 cup milk + 1 tbsp lemon juice; rest 5 minutes.
• For taller layers, use two 9-inch pans and increase bake time slightly.
• Chill 20–30 minutes after frosting for cleaner slices.

Must express something to keep getting my recipes… Thank you! 🥰