Debbi's german chocolate cake

CAKE BATTER:
   8      oz            German's chocolate  -- divided
     1/2  cup           boiling water
   2      cups          all-purpose flour
     1/2  cup           cocoa powder
   1      tablespoon    baking powder
   1      teaspoon      salt
   1 1/2  sticks        unsalted butter (12 tablespoons)  -- room temp.
   2      cups          granulated sugar
   1 1/2  teaspoons     vanilla extract
   3      large         eggs  -- separated
   1      cup           hot mashed potatoes
     1/2  cup           buttermilk
                        COCONUT PECAN FrostiNG:
   2 1/4  cups          granulated sugar
   2 1/4  sticks        unsalted butter  -- 18 tablespoons
  17      ounces        evaporated milk
   6      large         egg yolks
   1      tablespoon    plus 1 teaspoon vanilla extract
   3      cups          chopped pecans  -- toasted
  10 1/2  ounces        sweetened coconut flakes  -- toasted
  12                    pecan halves  -- for garnish

Cake Directions:

butter and flour 3  nine inch cake pans.  Preheat oven to 350¡f.

Grate 4 ounces of the German's chocolate and set aside. Blend the 
remaining 4 ounces of German's chocolate with the boiling  water in a 
small bowl or measuring cup; set aside to cool slightly.

In a large bowl whisk together and blend well the flour, cocoa powder, 
baking powder, and salt. Set aside.

With electric mixer, blend  1 1/2 sticks butter, sugar; add egg yolks 
one at a time blending well after each addition. Ad vanilla and continue 
to blend. Add mashed potatoes, beat in. Pour in chocolate-water mixture 
and blend well. Blending slowly at first and speeding up as additions 
are made, alternately add dry ingredients and buttermilk 1/3 at a time. 
End with dry ingredients. 

In a glass, copper, or stainless steel bowl beat three egg whites to 
form stiff peaks. Gently fold egg whites and grated chocolate into 
batter to blend completely.

Distribute batter in three prepared pans as evenly as possible. Bake 20 
to 25 minutes at 350¡f. Remove when done. Cool on a wire rack.

Frosting Directions:

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted 
coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks 
butter. Whisk and melt until thoroughly blended.  Add sugar and whisk to 
blend and cook down the sugar.  Whisking briskly so as not to cook the 
egg, add egg yolks one at a time. Add vanilla and mix well. Cook over 
low-medium heat for about 12 minutes to cook it down  and until it has a 
rich caramel color. Cool slightly.  Stir in the coconut and toasted 
pecans; blend well.

Finishing cake:
Stack layers, using a thin layer of frosting as filling. Frost entire 
cake. Use remaining pecans, press evenly into sides of cake all the way 
around. Place pecan halves around edge of top. Place coconut in the 
center of the top.