German Chocolate Cake

Set oven to 350 ºF and grease 3, 9"" cake pans. Line bottoms with waxed or parchment paper. Separate eggs. Beat egg whites with whisk attachment on high speed. Set aside. Sift flour with baking soda and salt. Set aside Chop chocolate and place in a medium bowl. Add boiling water and stir until melted. Cream butter with sugar. Add egg yolks one at a time until well combined. Pour in chocolate while mixing. Add vanilla. Add flour alternately with buttermilk, about 1/3 at a time, until combined and smooth. Fold in beaten egg whites. Divide between pans and bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan. Loosen edges and invert onto cooling racks. Cool completely before icing. Make icing: Whisk 2 eggs, milk, vanilla together in a large saucepan until eggs are combined. Add butter and sugar and turn pot over medium heat. Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden. Remove from heat and stir in coconut and pecans. Allow to cool to room temperature. Spread icing between layers of cake. Traditionally the sides of the cake are not iced but left bare.