German Chocolate Cake

Heat oven to 350°F. Grease and parchment-line three 9-inch round pans.

Pour boiling water over the chopped sweet chocolate and stir until smooth. Cool until just warm.

Whisk flour, baking soda, and salt together.

Beat butter and sugar until light, about 3 minutes. Beat in the 4 egg yolks one at a time, then vanilla and melted chocolate.

Add dry ingredients in three additions, alternating with buttermilk in two additions.

In a clean bowl, beat the 4 egg whites to stiff but not dry peaks. Fold them gently into the batter in two additions.

Divide among pans and bake about 28–32 minutes, until the centers spring back and a tester is clean.

Cool 10 minutes in pans, then turn onto racks and cool completely.

For the filling, combine egg yolks, evaporated milk, sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and golden, about 10–12 minutes.

Remove from heat and stir in vanilla, coconut, and toasted pecans. Cool until thick enough to spread.

Stack the three cake layers with coconut-pecan filling between them. Spread the remaining filling over the top. Leave the sides traditionally unfrosted.