Toasted pecans and natural, unsweetened coconut lend this classic cake its rich, nutty flavor. A quick microwave method saves time when making the frosting. And an easy chocolate frosting to top the cake with makes it easy to write on for birthdays. Some may prefer to frost the cake entirely with the coconut-pecan frosting; in that case, double the frosting recipe.

Also: This recipe substitutes unbleached flour for cake flour (which is so highly refined). Less flour is needed, and it still makes a light cake. Chocolate chips substitute for the more expensive baker's chocolate typically called for in this recipe, making it more economical as well. Serves 14 or so.

Cake Ingredients:

• 4 oz. chocolate chips (2/3 c.)
• 1/2 c. boiling water
• 1 c. butter (2 sticks)
  
• 2 c. sugar
• 4 egg yolks
• 1 tsp. vanilla
• 2 c.  plus 3 TBS. unbleached, all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. buttermilk
• 4 egg whites

• 1 1/2 c. evaporated milk (one 12-oz. can)
  
• 1 1/2 c. sugar
• 3/4 c. butter (1 1/2 sticks)
• 5 egg yolks
• 1 1/2 tsp. vanilla
• 2 c. unsweetened, fine-flaked coconut (found at health food stores, or substitute sweetened kind)
  
• 1 1/2 c. chopped, toasted pecans
• Optional: scant 1/4 c. coconut cream concentrate, from Tropical Traditions
  

Prepare 3 round cake pans, 8 or 9", buttering and lining bottoms with wax paper.

Microwave 1 minute or so: > 1/2 c. water

Add to boiling water: > 4 oz. chocolate chips (2/3 c.)

Mix together, set aside to cool some.

Cream until light: > 1 c. butter (2 sticks) > 2 c. sugar

Add one at a time, beating more: > 4 egg yolks > 1 tsp. vanilla

Mix dry ingredients together: > 2 c.  plus 3 TBS. unbleached, all-purpose flour > 1 tsp. baking soda > 1 tsp. salt

Alternately whisk into creamed butter-sugar-yolk mix: > 1 c. buttermilk > the dry ingredients

Also mix into the batter: > the  melted chocolate-water mix

In separate bowl, whip until almost stiff :> 4 egg whites

Fold egg whites into the batter. Pour into cake pans. Bake at 350 degrees, 25-30 minutes for 9" pans, 35 minutes or so for 8" pans. Let cool, then remove, frosting with the following.

To make frosting, in a large ceramic bowl, microwave 2 minutes or so: > 1 1/2 c. evaporated milk

To the hot milk, add and microwave again until heated, stirring some: > 1 1/2 c. sugar > 3/4 c. butter (1  1/2 sticks)

Mix the hot mixture until smooth. In a separate bowl, beat lightly: > 5 egg yolks

Stir some of the hot mix into the yolks, stirring to insure smoothness. Add the entire mixture back into the larger ceramic bowl, and microwave 30 seconds or so. Remove bowl from microwave, stirring again. Repeat process until  mixture thickens, as yolks heat up. Don't overcook the yolks; they just need a bit more microwaving to get cooked through.

Finally, put mixture into kitchen-aid-type mixer, adding:> 1 1/2 tsp. vanilla > 2 c. unsweetened, fine-flaked coconut (found at health food stores, or substitute sweetened kind)
> 1 1/2 c. chopped, toasted pecans > Optional: scant 1/4 c. coconut cream concentrate, from Tropical Traditions

Beat mixture on medium-high speed until it thickens. Let cool enough to seem workable. Spread onto layers of cake, and onto sides. It won't spread like typical frosting, but can be sort of patted onto sides with a spoon. Refrigerate to get frosting to firm up and not drip off. 

Serve cake at room temperature.