Ingredients

• 0.5 cups water
• 4 , 1 ounce
• 1 cup butter , softened
• 2 cups white sugar
• 4 eggs yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2.5 cups cake flour
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 4 eggs whites
• 1 cup white sugar
• 1 cup evaporated milk
• 0.5 cups butter
• 3 eggs yolks , beaten
• 1.33 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 0.5 teaspoons shortening
• 1 , 1 ounce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. 2 In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. 5 To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. 6 Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Nutrition per serving