German Chocolate Cake

My youngest daughter, Scarlet, has turned 21 and so my job of raising children is finished and I feel fulfilled! That being said, I still have a cake to bake. She has chosen a German chocolate cake and it has been her favorite from adolescence on.
I also love this cake because of its delicate, moist crumb and mild chocolate flavor coupled with the boiled coconut and pecan frosting which makes it sublime.

1 package (4oz) Bakers German Sweet Chocolate
1/2  C boiling water
2 C flour
1 t baking soda
1/2  t salt
1 C butter
2 C sugar
4 egg yolks
11/2 t vanilla
1C buttermilk
4 egg whites
Coconut filling and frosting

Melt chocolate in boiling water. Cool. Mix flour soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each. Blend in vanilla and chocolate. Alternately, add flour mixture and buttermilk, beating after each addition until smooth. Beat egg whites until stiff peaks form and fold into batter.
Pour into three 8 inch layer pans which are lined on the bottom with parchment paper. Bake at 350 for 35 min. or until a toothpick comes out almost clean. Run a knife around the sides and cool in pan for 15 min. Remove from pans  by inverting on racks carefully then pull off paper and cool on racks. Spread frosting between the layers and on the sides and top.

Coconut Pecan Filling

1 C heavy cream
1 C sugar
3 slightly beaten egg yolks
1/2 C butter
11/2 t vanilla
11/3 C flaked coconut (Bakers)
1 c chopped pecans
In a saucepan combine the first 5 ingredients and cook and stir over med. heat until mixture thickens about 12 min. Remove from heat and stir in the coconut and pecans. Let cool a bit till spreading consistency.