Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa