| | CAKE BATTER |
| 8 | oz | German's Chocolate, divided |
| 1/2 | c | Boiling water |
| 2 | c | All-purpose flour |
| 1/2 | c | Cocoa powder |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 1/2 | | Sticks unsalted butter (12 tablespoons), room temp. |
| 2 | c | Granulated sugar |
| 1 1/2 | ts | Vanilla extract |
| 3 | lg | Eggs, separated |
| 1 | c | Hot mashed potatoes |
| 1/2 | c | Buttermilk |
| | COCONUT PECAN FROSTING |
| 2 1/4 | c | Granulated sugar |
| 2 1/4 | | Sticks unsalted butter, 18 tablespoons |
| 17 | oz | Evaporated milk |
| 6 | lg | Egg yolks |
| 1 | tb | Plus 1 teaspoon vanilla extract |
| 3 | c | Chopped pecans, toasted |
| 10 1/2 | oz | Sweetened coconut flakes, toasted |
| 12 | | Pecan halves, for garnish |
