Preheat oven to 350°F. Line bottoms of three 9 inch round cake pans with wax paper. Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Sift together flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
Do not over beat. Gently stir into batter. Do not over mix. Pour into prepared cake pans. Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper. Cool completely on wire racks. Spread coconut pecan frosting between layers and over the top of cake.
Coconut Pecan Frosting 1 can (12 ounces) evaporate milk 1 1/2 cups sugar 3/4 cup butter 4 egg yolks; slightly beaten 1 1/2 teaspoons vanilla 7 ounces flaked coconut (about 2 2/3 cups) 1 1/2 cups chopped pecans Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Cool to room temperature and of spreading consistency. Found on the inside of A Baker’s German Chocolate box.