Ingredients:

  • 4 oz Baker’s Sweet Chocolate, chopped
  • 0.5 cup boiling water
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • 2.5 cups cake flour, sifted
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks (for frosting)
  • 0.5 cup unsalted butter (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1.33 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Stir chopped chocolate into boiling water until melted and smooth; set aside to cool.
  2. In a large bowl or stand mixer, beat 1 cup butter and 2 cups sugar until light and fluffy (approx. 4 minutes). Add 4 egg yolks one at a time, beating well after each. Stir in the cooled chocolate mixture and 1 tsp vanilla.
  3. Sift together cake flour, baking soda, and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with flour. Mix until just combined.
  4. In a separate clean bowl, beat 4 egg whites until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten, then fold in the remaining whites until no streaks remain.
  5. Divide batter evenly between prepared pans. Bake for 30–35 minutes until the center springs back and a toothpick comes out clean. Cool completely.
  6. Prepare frosting: In a heavy-bottomed saucepan, combine evaporated milk, 1 cup sugar, 3 egg yolks, and 0.5 cup butter. Cook over medium heat, stirring constantly, until thickened and golden (approx. 12 minutes).
  7. Remove frosting from heat; stir in vanilla, shredded coconut, and toasted pecans. Let cool until spreadable.
  8. Assemble the cake by placing one layer on a plate and spreading 1/3 of the frosting. Repeat with remaining layers, leaving the sides bare.