Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Pour boiling water over chopped German chocolate in a bowl and let sit for 2 minutes, then stir until smooth.
- Sift together flour, baking soda, and salt in a medium bowl and set aside.
- Beat softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy.
- Add egg yolks one at a time, beating after each addition, then mix in the cooled chocolate and vanilla extract.
- Alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry ingredients, mixing on low speed.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate batter in two additions with a spatula.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until a cake tester comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Combine evaporated milk, egg yolks, butter, and sugar in a saucepan over medium heat and stir constantly for 10 to 12 minutes until thickened.
- Remove from heat, stir in coconut, pecans, and vanilla, then spread the warm frosting over the cooled cake layers.
Notes
Let the frosted cake rest for at least 2 hours before slicing to set the frosting; store loosely covered at room temperature for up to 24 hours or in the refrigerator for up to 5 days.