Ingredients:
Cake:
1 cup evaporated milk
1/2 cup water
4 oz German sweet chocolate, chopped
1 cup butter, softened
2 cups sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups sweetened flaked coconut
1 cup chopped pecans
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a saucepan over low heat, combine evaporated milk, water, and German sweet chocolate, stirring until the chocolate is melted and smooth. Remove from heat and let cool.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Mix in chocolate mixture and vanilla extract.
In another bowl, combine flour, baking soda, and salt. Gradually add the flour mixture to the chocolate mixture, alternating with buttermilk. Mix until just combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter.
Pour batter into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat. Stir constantly until thickened, about 10 minutes.
Remove from heat and stir in coconut and pecans. Allow frosting to cool until spreadable.
Spread frosting between cake layers, on the top, and around the sides. Serve and enjoy!
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes
Kcal: 720 kcal per serving | Servings: 12 servings