Ingredients:
- 4 ounces baker's chocolate (preferably: Baker's German Sweet Chocolate)
- 1/2 cup water
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs, separated
- 1 cup buttermilk
For the Coconut Filling or as I do the Coconut Icing:
- 1 1/2 cups evaporated milk
- 5 egg yolks, slightly beaten
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup butter
- Sweetened Coconut Flakes (however much you would like)
- Pecans Chopped (Toasted or not its up to you)
Steps:
The first thing you are going to want to do is melt the 4 ounces of chocolate. Place the chocolate pieces in a microwave safe bowl add the 1/2 cup of water, and put it in the microwave for 30 second intervals until it melts. Stirring after each interval. When you are done place it to the side for a moment.
While you are microwaving you can prepare the flour, baking soda and salt in a bowl and sift it together. In your mixer you are going to cream together the butter, sugar, vanilla extract, and brown sugar. Once its all mixed together and has a creamy look you are going to add the egg yolks one at a time. Making sure that after each yolk is added that they are well mixed in before adding the next egg yolk. Then blend in the chocolate that you have recently melted. Once the chocolate is blended, you can start adding the flour mixture and the buttermilk by alternating them into the cake mix. Do this until its all combined.
In a separate bowl put the egg whites in and get out your handy mixer and mix until your egg whites have stiff peaks. My suggestion is to place your egg beater on high, it will go a little faster.
Once you have stiff peaks you are going to slowly fold it in with the batter. You are going to do this until mixed in well. This will make your batter airy.
Preheat your oven to 350 degrees.
Place the batter into 2 (9 inch) cake pans.
Put in the oven for 20 to 25 minutes checking with a knife or toothpick to see if its ready. When it comes out clean its ready. It actually took me 35 minutes, and for the last ten minutes I had it resting in the oven while turned off, to make sure it didn't over cook. Let it cool.
Once cooled you can add your Coconut Pecan Filling. To make the filling first add butter, evaporated milk, sugar, brown sugar, vanilla extract, egg yolks, into a large sauce pan, low heat. Keep on low heat until the butter melts. Once the butter melts turn the heat up to medium, stirring constantly. Your going to do this for about 10 minutes or until it thickens. Remove from the heat and add the coconut and pecans. Once cooled you can put on the cake.
