Dressing/Sauce Ingredients
Coconut pecan frosting
Melt 3/4 cup butter in sauce pan over medium heat with 1.5 cup sugar, 12 oz evaporated milk, and 5 large beaten egg yolks that are room temp.
Stir constantly over medium heat until thickens and is golden. Remove from heat.
Add in 1.5 tsp vanilla extract, 2 cups shredded and sweetened coconut and 1.5 cups chopped pacans.
Allow to cool/thicken before frosting.
Dressing/Sauce Direction
Optional chocolate drizzle
Melt 1 tsp shortening and 2 oz semi sweet chocolate in microwave.
Stir until smooth and drizzle over cake.
Ingredients
4 oz sweet german chocolate
1/2 cup of water
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature and separated
1 tsp vanilla extract
2.5 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Directions
In small saucepan, melt chocolate with 1/2 cup water.
Line three 9 round baking pans with parchment paper and grease. Preheat oven to 350 degrees.
In large bowl, cream butter and sugar. Beat in 4 egg yolks
Add in melted chocolate mixture and vanilla.
In separate bowl, combine flour, baking soda, and salt.
Add dry ingredient mixture to creamed mixture alternating with buttermilk.
In small bowl, beat 4 egg whites until stiff peaks form. Fold in a quarter of yolks with cake mixture. Mix well then fold in the remaining yolks.
Bake 24-28 minutes until toothpick comes out clean.
Cool for 10 minutes before transferring to wire rack to finish cooling completely.
Variations
Cupcakes - fill cupcake wrapper 1/2 full. About 1/4 cup each. Probably enough for 3 dozen or more cupcakes. Definitely can make 2 dozen and a 9 round single layer.