Instructions

1. Preheat oven to 350 degrees. Line three 9" round baking dishes with parchment paper.
2. Microwave water and chocolate for 90 seconds. Stir mixture until chocolate is a smooth, melted texture.
3. In a large bowl mix flour, baking soda, and salt.
4. In a separate bowl, cream together butter and sugar until light and fluffy.
5. Add egg yolks one at a time, beating well after each addition.
6. Stir in chocolate mix and vanilla.
7. Gradually combine flour and buttermilk alternatively until completely blended.
8. Beat egg whites with electric mixer on high speed until stiff peaks form, then gently stir into chocolate batter.
9. Pour into prepared pans and bake for 30 minutes.
10. Immediately run spatula against sides of cake pan to avoid cake sticking.
11. Let cool for 15 minutes then transfer to wire racks.
12. FROSTING: Cook on medium heat for 12 minutes. Add milk, sugar, butter, egg yolks, and vanilla in a large saucepan stirring constantly until thickened or golden brown.
13. Remove from heat, stir in coconut and pecans.
14. Let cool to room temperature. Spread over cooled cake.