• Preheat your oven to 350 degrees F.

Chocolate Cake:

• Prepare a 12 cup Bundt pan by greasing it with butter and a light dusting of flour, or a flour spray. Set aside.
• Melt the chocolate with 1/2 cup boiling water. Do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.

  4 ounces Baker's German Sweet Chocolate, 1/2 cup boiling water
• Stir the chocolate thoroughly into the water and set aside to cool.
• Separate the 4 eggs into separate bowls of 4 yolks and 4 whites. Set aside.
• Combine the flour with the salt and baking soda and set aside.

  2 1/2 cups all purpose flour, 1/2 tsp salt, 1 tsp baking soda
• Using an electric mixer cream the butter and the sugar until fluffy.

  1 cup butter, 2 cups white sugar
• Add the egg yolks from the 4 large eggs, one at a time, beating well after each addition.
• Blend in 1 tsp vanilla extract and the chocolate.
• Add the flour alternatively with the buttermilk to the sugar mixture.

  1 cup buttermilk
• Beat after each addition until smooth.
• In another bowl, beat the egg whites from the 4 large eggs until stiff peaks form.
• Carefully fold the beaten egg whites into the batter until the white streaks disappear.
• Pour the cake batter into the prepared pan.
• Bake for 35 to 40 minutes or until a toothpick comes out of the cake clean.
• Do not be alarmed if the top has fallen slightly.
• Cool in the pan for 15 minutes then invert onto a wire rack or serving plate.

Coconut Pecan Frosting:

• To prepare the frosting, mix the evaporated milk, sugar, egg yolks, butter and vanilla until smooth.

  1 cup evaporated milk, 1 cup white sugar, 2 large egg yolks, 1/2 cup butter, 1 tsp vanilla extract
• Then in a saucepan, on medium heat, stir until thickened (on a low boil). This should take between 10 and 15 minutes, depending on heat and humidity.
• Stir in the coconut and nuts.

  1 1/2 cups sweetened flaked coconut, 1 cup chopped pecans
• Cool until the frosting is thick enough to spread.

Putting the cake together:

• When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up.
• Flip the top half onto a plate.
• Spread 1/3 of the frosting on the bottom half of the cake and place the top half back on the frosted cake.
• Spread the remaining 2/3 of the frosting on top of the cake.
• Serve and enjoy!