Ingredients

For the Cake:

• 4 oz sweet baking chocolate
• 1/2 cup boiling water
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 large egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened flaked 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 in boiling water, set aside to cool.
3. Cream butter and sugar until fluffy. Beat in egg yolks, one at a time. Stir in melted chocolate and vanilla.
4. Mix flour, baking soda, and salt. Add alternately with buttermilk to batter, mixing until smooth.
5. Beat egg whites until stiff peaks form; gently fold into batter.
6. Pour into prepared pans. Bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
7. For frosting: In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool to spreading consistency.
8. Assemble by layering cakes with frosting between and on top. Frost sides with extra chocolate buttercream if desired.