Ingredients
- Coconut Pecan Frosting:
- 4 oz. Bakers Germans Sweet Chocolate
- 1/2 C. boiling water
- 2 sticks butter
- 2 C. sugar
- 4 eggs, separated
- 1 tsp. vanilla
- 2 C. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C. buttermilk
- 1 C. evaporated milk
- 1 C. sugar
- 3 slightly beaten egg yolks
- 1/2 C. butter
- 1 tsp. vanilla
- 1 1/3 C. coconut (3 1/2 oz.)
- 1 C. pecans
Preparation
Step 1
1. Preheat oven to 350°F. Line three 9" layer pans with wax paper.
2. Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.
3. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk.
4. Beat egg whites until still peaks form; fold into batter.
5. Pour batter into three pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center.
6. Cool 15 minutes; remove and cool on rack. Spread frosting between layer and over top of cake.
Coconut-Pecan Frosting:
7. Combine evaporated milk, sugar, slightly beaten eggs yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread.