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1
Preheat oven to 350; prepare 12-cup Bundt pan using butter and flour or Bakers Joy; set aside.
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2
Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
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3
Stir the chocolate thoroughly into the water and set aside to cool.
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4
Combine the flour with the salt and baking soda; set aside.
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5
Cream the butter and sugar together until fluffy.
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6
Add egg yolks one at a time, beating well after each addition.
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7
Blend in vanilla and chocolate.
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8
Add the flour alternately with the butter to the sugar mixture.
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9
Beat after each addition until smooth.
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10
In another bowl, beat the egg whites until stiff but not dry.
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11
Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
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12
Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly.
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13
Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
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14
To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
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15
This should take between 10-15 minutes, depending on heat and humidity.
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16
Stir in the coconut and nuts; cool until frosting is thick enough to spread.
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17
When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
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18
Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
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19
Spread the remaining frosting on top.
