Cake
Preheat oven to 350° F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in a large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until the chocolate is completely melted.
Mix flour, baking soda, and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 30 minutes or until a toothpick inserted in the centers comes out clean. Immediately run a small metal spatula around the cake layers. Cool in pans for 15 minutes; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto the top of the cake. Makes 16 servings.
Frosting
Beat egg yolks, milk, and vanilla in a large saucepan with a wire whisk until well blended. Add sugar and butter; cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency. Use to frost your cake or cupcake recipe. Makes about 4-1/2 cups.
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