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1
Heat oven to 350F.
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2
Grease and flour three 9-inch round cake pans; tap out excess flour.
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3
Prepare cake: Combine half the chopped chocolate and 1/2 cup water in microwave-safe bowl.
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4
Microwave at full power 50 seconds; stir until melted.
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5
Or melt in saucepan.
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6
Combine flour, cocoat powder, baking powder and salt in bowl.
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7
Beat together butter and sugar in large bowl until smooth and creamy.
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8
Beat in vanilla, egg yolks and mashed potatoes.
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9
Beat in melted chocolate, beating until well-blended.
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10
Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition.
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11
Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form.
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12
Fold beaten egg whites and the remaining chopped chocolate into the cake batter until no streaks of white remain.
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13
Scrape the batter into prepared cake pans, dividing equally.
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14
Bake in 350F oven for 20-25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it.
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15
Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
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16
Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan.
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17
Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden.
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18
Scrape into large bowl.
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19
Stir in 2-1/2 cups of the pecans and the coconut.
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20
Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
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21
Place one cake layer on serving plate; spread top with 1 cup frosting.
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22
Repeat with remaining layers.
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23
Frost sides of cake with 3 cups frosting.
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24
Press the remaining chopped pecans around sides of cake.
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25
Decorate cake with pecans halves and toasted coconut.
