Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C) and grease three 9-inch cake pans.
2. Pour boiling water over the chopped German chocolate, stirring until smooth.
3. In a bowl, cream together butter and sugar until light and fluffy.
4. Add egg yolks one at a time, beating well after each addition. Stir in vanilla and melted chocolate.
5. In another bowl, sift together cake flour, baking soda, and salt.
6. Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with flour.
7. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter.

Step 2: Bake the Cake

1. Divide the batter evenly among the prepared cake pans.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Coconut-Pecan Filling

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, for 10-12 minutes, until thickened.
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool before spreading onto the cake layers.

Step 4: Make the Chocolate Frosting

1. In a bowl, beat butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth.
2. Add more cream if needed to reach a spreadable consistency.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate. Spread ⅓ of the coconut-pecan filling over it.
2. Repeat with the second layer and more filling.
3. Top with the final cake layer and cover the sides with chocolate frosting.
4. Use the remaining coconut-pecan filling for the top of the cake.

(💡 For an extra stunning cake, drizzle melted chocolate ganache over the top!)

Step 6: Slice & Enjoy!

Let the cake set for 30 minutes before slicing. Serve and watch it disappear!