Ingredients

For the Cake:

• 1 package (4 oz) German sweet chocolate
• ½ cup boiling water
• 1 cup butter (2 sticks), softened
• 2 cups granulated sugar
• 4 large eggs, yolks and whites separated
• 1 tsp vanilla extract
• 2 ½ cups cake flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks, lightly beaten
• ½ cup butter (1 stick)
• 1 tsp vanilla extract
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat oven: to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt chocolate: Stir German chocolate into boiling water until smooth. Let cool slightly.
3. Mix batter: Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well. Stir in melted chocolate and vanilla.
4. Combine dry ingredients: In a bowl, whisk flour, baking soda, and salt. Alternately add flour mixture and buttermilk to the batter, beginning and ending with flour.
5. Beat egg whites: In a clean bowl, beat whites until stiff peaks form; fold gently into the batter.
6. Bake: Pour batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
7. Prepare frosting: In a saucepan over medium heat, combine milk, sugar, yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
8. Assemble cake: Spread frosting between layers and on top of the cake. Serve and enjoy!