1/2 c. water
1 (4 oz.) pkg. German sweet chocolate, broken up
1 c. butter, room temperature
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut cream frosting

In saucepan, bring water to a boil. Stir in chocolate and heat over medium heat until chocolate is melted. Remove from heat and cool. In large bowl cream together butter and sugar until light and fluffy. Beat in egg yolks until well mixed. Stir in cooled chocolate mixture and vanilla. combine cake flour, baking soda, and salt.

Alternately add with buttermilk to creamed mixture, beating well after each addition. In medium bowl beat egg whites on high speed of electric mixer until stiff peaks form. Fold into chocolate mixture and pour into 3 greased and floured 9 inch layer pans. Bake at 350 degrees for 30 minutes, or until cake springs back when touched in centers. Cool. Frost top and sides.

FROSTING:

1 1/2 c. evaporated milk
2 egg yolks, beaten
1 1/2 tsp. vanilla
1 1/2 c. sugar
3/4 c. butter
2 c. flaked coconut
1 1/2 c. chopped pecans

In medium saucepan combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook and stir over medium heat until thickened. Remove from heat and stir in pecans and coconut. Spread cake layers while frosting is still hot.