Homemade German chocolate cake

Cake:
Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment paper and grease the sides.
Melt the German chocolate in boiling water and set aside to cool.
In a large bowl, cream sugar and butter until light and fluffy. Add egg yolks one at a time, beating well after each addition.
Stir in vanilla and the melted chocolate.
Sift together flour, baking soda, and salt; add alternately with buttermilk to the creamed mixture, beating until well blended after each addition.
In another bowl, beat egg whites until stiff peaks form. Fold into the batter.
Divide the batter among the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
Frosting:
Combine sugar, evaporated milk, butter, and beaten eggs in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
Remove from heat and add coconut, pecans, and vanilla. Cool until thick enough to spread.
Frost between layers, on top, and on the sides of the cake.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour + cooling

Kcal: 580 kcal per serving | Servings: 12