German Chocolate Cake

Instructions

1. Prepare the chocolate
   Place the chopped chocolate in a small bowl and pour the boiling water over it. Stir until chocolate is completely melted and mixture is smooth. Set aside to cool to room temperature.
2. Prepare the cake batter
   Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-5 minutes. Add egg yolks one at a time, beating well after each addition. Mix in the cooled chocolate mixture and vanilla extract.
3. Complete the batter
   Gradually add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until no white streaks remain.
4. Bake the cake layers
   Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
5. Make the coconut-pecan frosting
   In a medium saucepan, combine 4 egg yolks, 1 cup sugar, and 1 cup butter. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 12 minutes. Remove from heat and stir in chopped pecans, coconut, and 1 teaspoon vanilla. Cool completely until thick enough to spread, about 30 minutes.
6. Assemble the cake
   Place one cake layer on a serving plate. Spread one-third of the frosting over the top. Place second layer on top and spread with another third of the frosting. Top with the final cake layer and spread the remaining frosting over the top, leaving the sides of the cake unfrosted, as is traditional for German Chocolate Cake.