one 5-oz. bar German Baker’s sweet chocolate
4 eggs, separated
1 1/4 cup sugar + 2 tablespoons
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk (or 1 cup whole milk + 1 tablespoon vinegar)
2 tbsp cocoa powder
2 cups all-purpose flour
2 sticks butter, room temperature
1 tsp vanilla

For the Coconut-Pecan Frosting:

Ingredients

1 1/2 cups brown sugar
1 cup coconut, toasted
1/2 cup coconut (not toasted)
one 6-oz. package pecans (about 1 cup), finely chopped and toasted
one 12-oz. can evaporated milk
1 tsp vanilla extract
1/2 stick butter, room temperature, cut into cubes
3 egg yolks
about 3 tbsp all-purpose flour

For the Garnish:

1 cup toasted coconut

For the Chocolate Glaze (Optional):

8 oz Baker’s sweet chocolate
1 tsp shortening
2 tbsp water