Ingredients

• 4 , 1 ounce
• 0.5 cups water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.25 teaspoons salt
• 2 cups white sugar
• 1 cup butter , softened
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 large egg whites

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.
2. 2 Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.
3. 3 Mix together flour, baking soda, and salt in a medium bowl; set aside.
4. 4 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
5. 5 Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.
7. 7 Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.
8. 8 Spread frosting over cooled cake.

Nutrition per serving