This recipe is courteous of Baker's Chocolate
Heat oven to 350 degree F. Grease 3 9" pans and cover with parchment. Microwave chocolate and water in large microwaveable bowl on High 1 -1/2 min. or until chocolate is almost melted. Stir after first minute until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high until stiff peaks form, set aside.
Combine flour, baking soda and salt in separate bowl. Beat Butter and sugar in large bowl with mixer until light and fluffy.
Add Egg yolks, 1 at a time, beating well after each.
Blend melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating after each addition until blended.
Fold in egg whites until blended.
Pour into prepared pans.
Bake 30 minutes or until tooth pick comes out clean from center of cake. remove from oven and run a knife around the edge of cake to loosen, but leave in pans.
Cool cakes for 15 minutes. Then remove from pans to wire rack to cool completely.
Whisk egg yolks, milk and vanilla in a large sauce pan until blended.
Add Sugar and butter, cook on medium heat until mixture thickens approx 12 minutes and a golden brown color, stir continuously.
Remove from heat. Add coconut and nuts, mix well. Cool
Take your 1st layer of Chocolate cake and place on plate. take a 1/3 of the icing and cover cake layer.
Take your second cake layer and place on top of first iced layer take 1/3 of icing and cover top of cake.