Bo's Best White German Chocolate Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans. (Prep time: 10 minutes)

In a medium bowl, whisk together the flour, baking powder, and salt. (Prep time: 5 minutes)

Place the chopped white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat. (Prep time: 3-5 minutes)

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, until well incorporated. Stir in the melted white chocolate and vanilla extract until evenly mixed. (Prep time: 7-10 minutes)

Gradually add the flour mixture to the butter-white chocolate mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix. (Prep time: 5 minutes)

In a separate clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in two additions until just combined. (Prep time: 5-7 minutes)

Divide the batter evenly among the three prepared baking pans. (Prep time: 3 minutes)

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, approximately 35 to 40 minutes. (Bake time: 35-40 minutes)

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (Cool time: 10 minutes)

While the cakes are cooling, prepare the frosting: In a medium saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract until well blended. Add the sugar and butter. (Prep time: 5 minutes)

Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden brown, about 12 minutes. Remove from heat. (Cook time: 12 minutes)

Stir in the coconut and pecans. Let the frosting cool to room temperature, stirring occasionally to prevent a skin from forming. (Cool time: 30-45 minutes)

Once the cakes and frosting are completely cooled, place one cake layer on a serving plate. Spread a generous layer of the coconut-pecan frosting on top. Repeat with the second layer. Top with the final cake layer and frost the top and sides with the remaining frosting. (Assembly time: 15 minutes)