Ingredients
For the Cake:
- 1 cup buttermilk, room temperature
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 ½ cups cake flour (or all-purpose flour)
- ½ tsp salt
- 1 tsp baking soda
- 4 oz German sweet chocolate, melted and cooled
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
- In a separate bowl, sift together flour, baking soda, and salt. Add to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until combined.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting:
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until mixture thickens—about 10–12 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Let cool to room temperature before using.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the frosting on top.
- Repeat with the second and third layers, spreading frosting only on the tops (sides are traditionally left bare).
- Chill slightly before serving for easier slicing.
Let me know if you want a one-layer or cupcake version, or if you’d like to add a chocolate ganache drizzle on top!