German White Chocolate Cake

CAKE

1. Position the racks in the upper and lower thirds and preheat oven
to 350 deg F. Lightly butter the bottom and sides of three 8 inch
round cake pans. Line the pans with parchment paper. Dust the bottom
and sides with flour; tap out the excess.

2. Into a medium bowl, sift the cake flour and the baking soda. Using
an electric mixer set at mdeium speed, cream the butter and the sugar
in a large bowl until light and fluffy, about 5 minutes. Beat in one
egg yolk at a time, blending well after each addition. Beat in the
melted white chocolate mixture and the vanilla. At low speed, blend
in the sifted flour mixture alternately with the buttermilk; do not
overbeat. Fold in the coconut and pecans.

3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg
whites into the cake mixture to lighten it; carefully fold in the
remaining egg whites. Spoon the batter into the prepared pans.

4. Bake until the cake springs back when touched in the center and a
cake tester inserted in the center of the pans comes out clean, about
35 to 40 minutes. Transfer the cakes in the pans to wire racks and
cool 10 minutes. Invert the cakes onto the wire racks, carefully peel
off the parchment paper, and cool completely.

FOR THE FROSTING:

5. In a heavy medium saucepan over medium heat, combine the evaporated
milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring
constantly. Do not let mixture boil fast; lower the heat if necessary.
Remove from heat and stir in the vanilla, pecans, and coconut. Plance
the saucepan into a bowl filled with ice and stir constantly until
the frosting is cool and slightly thickened.