Ingredients:

  • 4 oz Baker’s German’s Sweet Chocolate, broken into pieces
  • 0.5 cup boiling water or hot coffee
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • 2.5 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup full-fat buttermilk, room temperature
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 1.5 cups sweetened shredded coconut
  • 1.5 cups chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a small heat-proof bowl, combine the German's Sweet Chocolate and boiling water (or coffee). Stir until the chocolate is completely melted and smooth; set aside to cool.
  3. In a large bowl or stand mixer, cream 1 cup of softened butter and 2 cups of sugar together until light and fluffy. Beat in the 4 egg yolks one at a time, followed by the vanilla and the cooled chocolate mixture.
  4. Sift together the flour, baking soda, and salt. Alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour.
  5. In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
  6. Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes before transferring to wire racks to cool completely.
  7. To make the frosting: In a medium saucepan, combine evaporated milk, 1 cup sugar, 3 egg yolks, and 0.5 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 12 minutes).
  8. Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Cool until the frosting is thick enough to spread.
  9. Spread the coconut-pecan frosting between the cake layers and over the top of the cake. Traditionally, the sides are left unfrosted.