Happy Birthday to me via German Chocolate Cake

Tradition in my family dictates that the birthday girl (or boy) gets a birthday dinner - picking the menu or restaurant and the cake. At 32, this isn't that big of a deal anymore. At least as the restaurant goes. The cake, however, is still pretty special.
Half of the cake went into the freezer in nice, plump slices. Bring it out and let it sit for a few minutes until room temperature and it's almost as good as the day after it was made.

1 package (4 oz) Baker's German sweet chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk
Filling & Frosting:
4 egg yolks
1 can (12 oz) evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter
1 package (7 oz) coconut
1 1/2 cups chopped pecans
Heat oven to 350 degrees F.
Butter three 9-inch round baking pans and line with parchment paper. 
Melt chocolate, heating until just melted and stirring. 
Beat egg whites in a small bowl until soft peaks form. 
In another bowl, mix flour baking soda and salt. 
Beat butter and sugar in a large bowl until light and fluffy. Add egg yolks one at a time, beating well between each one.
Blend in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition. 
Add egg whites and stir gently until well blended. Pour into pans. 
Bake 30 minutes until a toothpick comes out clean. Cool cakes in pans 15 minutes before turning onto wire racks. Be careful turning out, as this cake is incredibly delicate. Cool completely before frosting.
To make frosting, beat egg yolks, milk and vanilla in a large saucepan with a whisk until well blended. Add sugar and butter. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans, mix well and cool. 

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