Decadent Homemade German Chocolate Cake

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Ingredients
For the Chocolate Cake:
1/2 cup boiling water
4 oz German's sweet chocolate (chopped)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter (at room temperature)
2 cups granulated sugar
4 large eggs (yolks and whites separated)
1 teaspoon vanilla extract
1 cup buttermilk
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
Melt Chocolate: In a small bowl, pour boiling water over the chopped chocolate, stir until melted and set aside to cool.
Dry Ingredients: Sift together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla and melted chocolate.
Alternating Dry Ingredients and Buttermilk: Add the flour mixture alternately with buttermilk, beating well until combined.
Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter.
Bake: Divide batter among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Coconut-Pecan Frosting:
Combine Ingredients: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 12 minutes). Remove from heat.
Add Coconut and Pecans: Stir in vanilla, coconut, and pecans. Cool until thick enough to spread.
Assemble the Cake: Spread frosting between layers and on top of the cake. (Note: The frosting is not typically used on the sides of the cake.)
Serving and Storage:
Serving: Let the cake stand for a few hours before serving to allow the flavors to meld together.
Storage: German Chocolate Cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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