Trisha Yearwood German Chocolate Cake With Coconut Frosting

Trisha Yearwood German Chocolate Cake With Coconut Frosting

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, at room temperature
1/4 cup warm milk
2-1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken

Coconut Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
10 ounces fresh or frozen and thawed grated coconut
1 1/2 cups finely ground pecans, walnuts, or almonds

Prepare the chocolate by melting it in the top of a double boiler, stirring
until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it
is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set
the chocolate aside to cool.

Preheat the oven to 350°F.

Line the bottoms only of 3 9-inch cake pans with circles of parchment paper,
or grease each pan bottom only with solid shortening and dust lightly with
flour. Sift together the sifted and measured flour, baking soda, and salt.

Whip the egg whites until stiff using the wire beater of the mixer. Transfer
the beaten whites to a separate bowl and set aside.

In the mixer bowl, cream the remaining 1 ½ sticks of butter and sugar
together until fluffy. Add the egg yolks one at a time, beating well after
each addition. Add the melted, cooled chocolate and the vanilla. Mix well.

With the mixer on very low, stir in the flour mixture alternately with the
buttermilk. Do this by adding about a third of the flour and slowly stirring
it in completely. Then add about half the buttermilk and stir it in.
Continue adding flour and buttermilk in this manner, ending with flour.
Scrape the sides and bottom of the bowl and stir again. With a long-handled
spoon or spatula, fold and stir the beaten egg whites into the batter until
the batter is smooth with no visible clumps of whites.

Divide the batter evenly between the prepared pans and bake for 30 to 40
minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch
clearance between the pans and the oven walls. The cake will rise above the
pan edges as it bakes but will not spill over and will settle back down as
it continues to bake. The cake is done when it begins to pull away from the
sides of the pans and springs back to a light touch. Cool layers in the pans
for about 8 minutes.

Run a knife around the edges of each pan and turn the layers out onto wire
racks that have been sprayed with cooking spray. Cool layers completely
before frosting.

To make the frosting, combine the sugar, egg yolks, and evaporated milk in
the top of a double boiler. Stir with a wire whisk until the yolks are fully
incorporated. Add the butter. Place over simmering water and bring to a
boil. Simmer for 12 to 15 minutes longer, stirring constantly, until the
mixture thickens. Add the vanilla, coconut, and nuts. Cool.

To assemble the cake, place one layer on a cake stand and spread with
frosting. Frost each layer completely, top and sides, as it is added to the
cake.