Best German Chocolate Cake

Preheat oven to 175°C (350°F). Grease and flour three 9-inch cake pans.

Pour boiling water over chopped chocolate, stir until melted, and set aside to cool.

In a large bowl, cream 200 g sugar with softened butter until fluffy.

Beat in egg yolks one at a time, mixing well after each addition.

Mix vanilla extract and cooled melted chocolate into the creamed mixture until uniform.

Whisk together flour, baking soda, and salt in a separate bowl.

Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour mixture. Mix until just combined.

Beat egg whites to stiff peaks, then gently fold into batter.

Divide batter evenly into prepared pans and bake for 30 minutes. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

In a saucepan, cook evaporated milk, sugar, egg yolks, butter, and vanilla extract over medium heat, stirring constantly until thickened. Remove from heat and stir in coconut and pecans. Allow to cool to spreadable consistency.

Spread frosting between cake layers, on top, and around the sides to finish.