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1. Prep the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you prefer thicker layers).
- Melt the German’s Sweet Chocolate with water over low heat or in the microwave; allow it to cool slightly.
- In a medium bowl, whisk together flour, baking soda, and salt.
2. Cream & Combine:
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in egg yolks one at a time, then stir in the melted chocolate and vanilla.
- Gradually add the dry ingredients, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined.
3. Whip Egg Whites:
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter, preserving as much air as possible to ensure a light, tender texture.
4. Bake the Cake:
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and let them cool completely on wire racks.
For the Coconut-Pecan Frosting:
1. Make the Frosting:
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Stir constantly for about 10 minutes, allowing the mixture to thicken. Do not let it boil.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let the frosting cool to room temperature before spreading.
Assembly (Formation):
