1 (4 oz.) pkg. German chocolate
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. milk

Melt chocolate in microwave. Mix flour with soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each one. Stir in chocolate and vanilla. Add flour mixture alternately with milk, beating well.

Beat egg whites until it forms stiff peaks. Fold into the batter. Take 3 (9 inch) cake pans and line bottom of pans with waxed paper. Pour batter into pans. Bake for 30 minutes. Remove from oven, run spatula between cakes and sides of the pan. Cool in pans for 15 minutes. Cool on wire racks, removing waxed paper.

COCONUT PECAN FROSTING:

Combine 12-ounce can evaporated milk, 1 1/2 cups sugar, 4 eggs, 3/4 cup butter and 1 1/2 teaspoons vanilla in pan. Cook over medium heat stirring constantly until mixture thickens and is golden brown. Remove from heat; stir in 2 cups coconut and 1 1/2 cups chopped pecans. Beat until cool. Spread between layers and on top of cake.