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German Chocolate Cake

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4 ounces baker 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

Coconut Pecan Filling

Chocolate frosting

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

1/2 cups flaked coconut – reserve 2 tablespoons for garnish on top of cake

2 cups toasted pecans – reserve 1 tablespoon for garnish on top of cake

8 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons light corn syrup

1 ½ ounces unsalted butter

1 cup heavy cream

2 tablespoons Kahlua (optional)

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