- 1 cup sugar
- 1/2 cup butter
- 1 cup evaporated milk (12 oz. can)
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Directions for Baking the Cake
Begin by preheating your oven to 350 degrees F. Grease two 9-inch square pans or three 8-inch round pans to prepare for the batter.
In a mixing bowl, pour boiling water over the German chocolate, stirring until it melts completely. Allow it to cool. In a separate large mixing bowl, combine sugar and butter, mixing until the mixture is light and fluffy. Add the egg yolks one at a time, ensuring they are well incorporated. Next, mix in the melted chocolate and vanilla extract at a low speed.
Gradually add the flour, baking soda, and salt, alternating with the buttermilk, and beat after each addition until the batter is smooth. Gently fold in the stiffly beaten egg whites.
