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Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a small saucepan, combine the water and chopped German chocolate. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and let cool.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the vanilla extract and the melted chocolate mixture.
In a separate bowl, sift together the cake flour, baking soda, and salt. Add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Coconut-Pecan Frosting:
In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture is thickened and golden brown, about 12 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool until it is thick enough to spread.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
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