1 pkg. German chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. plain flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, beaten stiff

Melt chocolate in hot water. Cream butter and sugar. Add egg yolks, one at a time. Add vanilla and melted chocolate. Sift dry ingredients together and add alternately with buttermilk. Fold in egg whites. Bake in 3 pans at 350 degrees for 35-40 minutes. Cool.

COCONUT PECAN FILLING:

Combine 1 cup evaporated milk or half & half, 1 cup sugar, 3 egg yolks, 1/4 pound butter and 1 teaspoon vanilla in saucepan. Cook over medium heat 12 minutes, stirring constantly until thickened. Remove from heat. Add 1 can coconut and 1 cup nuts. Beat until cool. Cover top and frost between layers. Do not frost sides of cake.