Garth Brook'S German Chocolate Cake With Coconut Frosting - cooking recipe

Ingredients

4 ounces sweet dark chocolate
1 cup butter, room temperature (2 sticks)
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
Coconut Frosting
1 cup sugar
4 medium egg yolks
1 cup evaporated milk
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
10 ounces fresh grated coconut (or frozen)
1 1/2 cups pecans, finely ground (or walnuts or almonds)

Preparation

Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. add 1/4 cup of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350*F.
Line the bottoms only of 3 9\" cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yoks one at a time, beating well after each addition(Trisha says separated egg yolks will slide easily and individually from a small bowl if the bowl is rinsed with water first). Add the melted, cooled chocolate and the vanilla. Mix well.
With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it inches Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4\" clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.
Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
To make the frosting:
Combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. cool.
To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
Note:
You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches easily. Also, you MUST use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easlily.
Another note from Trisha's sister, Gwen:
Refrigerate the cake after it's frosted. Before serving, touch up any frosting that may have run down the sides.
Hint: Trisha says if you use a lot of sweet baking chocolate, you can purchase it in bulk online at www.cocoasupply.com. Choose La Equatoriale-Dark Chocolate Coverture. The cost, including postage, is half what you would probaly pay in grocery stores. Share the large bar with your friends who bake. I haven't checked this out, but you might want to.