Recipe Instructions:

1. Prepare the Chocolate Mixture:

   • Break the Baker’s German’s Sweet Chocolate into pieces.
   • Melt with ½ cup of boiling water, stirring until smooth. Set aside to cool.

2. Make the Cake Batter:

   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the egg yolks, one at a time, mixing well after each addition.
   • In another bowl, whisk the flour, baking soda, and salt together. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
   • Fold in the melted chocolate and beat until well combined.
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.

3. Bake the Cake:

   • Divide the batter evenly between two greased 9-inch cake pans.
   • Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

4. Prepare the Frosting:

   • In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring frequently until the mixture thickens (about 10-12 minutes).
   • Stir in coconut, pecans, and vanilla extract. Let it cool to room temperature.

5. Assemble the Cake:

   • Place one cake layer on a serving platter. Spread frosting evenly over the top, then place the second cake layer on top.
   • Frost the top and sides of the cake with the remaining frosting.

6. Serve and Enjoy:

   • Allow the cake to cool completely before serving. Enjoy your homemade Baker’s German Chocolate Cake!