1½cupschopped pecansI used additional coconut and garnished with whole pecans
Makes: 9inch9 x 9inch round
Instructions
Cake
Preheat oven to 350°F. Line bottom of three 9” round cake pans with parchment paper, grease and set aside.
Melt chocolate and water over low heat, stirring constantly until melted and smooth. Let cool slightly.
Whisk together flour, baking soda and salt and set aside.
Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy.
Add egg yolks, one at a time, beating until each yolk is fully incorporated. Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Fold about 1/3 of the egg whites into the batter to lighten the batter in, then gently fold in the remaining egg whites until incorporated.
Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run a knife between cakes and sides of pan, but do not remove. Cool 15 minutes and then remove from pans.
Remove parchment paper and cool completely on wire racks
Frosting
Mix evaporated milk, sugar, butter, egg yolks and vanilla in large saucepan. Stir while cooking over medium heat about 12 minutes until thickened and golden brown.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Spread coconut-pecan frosting between layers and on top of cake.