• Line bottoms of 3 9” cake pans with wax paper, grease sides.
• Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
• Stir until chocolate is completely melted.
• Mix flour, baking soda and salt, set aside.
• Beat butter and sugar in large bowl 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 until well blended after each addition.
• Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
• Gently stir into butter, pour evenly into prepared pans.
• Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
• Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
• Spread coconut-pecan filling and frosting between layers and on top of cake.

Frosting/filling

• Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
• Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
• Remove from heat. Add coconut and pecans, mix well.
• Cool to room temp and of desired spreading consistency.
• Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.