Categories: Chocolate, German, Cakes/choc. 
      Yield: 6 servings 
  
  2 1/2 c  Cake flour                          1 c  Shredded unsweetened coconut 
      1 ts Baking soda                         1 c  Chopped pecans 
    1/2 lb Unsalted butter                          Frosting 
  1 1/2 c  Sugar                               1 c  Evaporated milk 
      4 lg Eggs, separated                     1 c  Sugar 
      4 oz White chocolate, melted in        1/4 lb Unsalted butter 
           -1/2 c boiling water and            3 lg Egg yolks 
           -cooled                             1 ts Vanilla extract 
      1 ts Vanilla extract                     1 c  Chopped pecans 
      1 c  Buttermilk                          1 c  Shredded unsweetened coconut 
  
  CAKE 
   
  1. Position the racks in the upper and lower thirds and preheat oven to 350 
  deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. 
  Line the pans with parchment paper. Dust the bottom and sides with flour; 
  tap out the excess. 
   
  2. Into a medium bowl, sift the cake flour and the baking soda. Using an 
  electric mixer set at mdeium speed, cream the butter and the sugar in a 
  large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at 
  a time, blending well after each addition. Beat in the melted white 
  chocolate mixture and the vanilla. At low speed, blend in the sifted flour 
  mixture alternately with the buttermilk; do not overbeat. Fold in the 
  coconut and pecans. 
   
  3. Beat the egg whites until stiff peaks form.  Blend 1/3 of the egg whites 
  into the cake mixture to lighten it; carefully fold in the remaining egg 
  whites.  Spoon the batter into the prepared pans. 
   
  4. Bake until the cake springs back when touched in the center and a cake 
  tester inserted in the center of the pans comes out clean, about 35 to 40 
  minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. 
  Invert the cakes onto the wire racks, carefully peel off the parchment 
  paper, and cool completely. 
   
  FOR THE FROSTING: 
   
  5. In a heavy medium saucepan over medium heat, combine the evaporated 
  milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring 
  constantly. Do not let mixture boil fast; lower the heat if necessary. 
  Remove from heat and stir in the vanilla, pecans, and coconut. Plance the 
  saucepan into a bowl filled with ice and stir constantly until the frosting 
  is cool and slightly thickened. 
   
  6. Place a cake layer on a serving platter. Spread 1/4 of the frosting 
  evenly over the cake layer, making sure to spread it all the way to the 
  edges. Top with the second layer, and spread with 1/4 of the frosting. Top 
  with the third cake layer.  Evenly frost the top and sides of the cake with 
  the remaining frosting.