* Ingredients :
° 1 pack. (4 ounces) sweet German baker's chocolate
° Half a cup of water
° 2 cups flour
° 1 teaspoon baking soda
° Half a teaspoon of salt
° 1 cup (2 sticks) softened butter
° 2 cups of sugar
° 4 eggs, separated
° 1 teaspoon vanilla
° 1 cup of milk
Freezing Coconut Walnuts:
° 4 egg yolks
° 1 can (12 ounces) evaporated milk
° 1-1/2 teaspoon vanilla
° 1-1/2 cup sugar
° ½ cup (1-1/2 sticks) butter
° 1 package. (7 ounces) coconut
° 1-1/2 cup chopped pecans
* Directione :
1. Preheat oven 350 degres. Cover bottoms of 3 8 or 9 round cake pans with butter paper. Butter sides of the pans.Heat the chocolate and water in a large adjustable bowl in the microwave over high heat until almost melted, stirring after 1 minute.Stir to chocolate is totally melted.  

 2.Mix flour with baking soda and pandan leaves; Come out and reserve.Whisk butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.Adding yolks 1 at a time & mark; Whisk well after every add .blend melted chocolate & vanilla.Add flour mixture alternately with milk, whisking until well mixed after each addition. 

3.Whisk the egg whites in a small bowl on high speed until stiff peaks form. Stir the mixture gently.Pour the amount into the cooked skillet.    

4.Bake for 31 minutes. Use a metal spoon to thread all the way through the layers of the round biscuit.Chill in skillet for about 16 minutes, transferring layers from skillet to wire rack.Removing parchment and permit the cakes cool. Spread the coconut and walnut cream between the cake layers and on top of the cake

Freezing Coconut Walnuts:
5. Whisk the egg yolks, milk, and vanilla in a large saucepan using a wire whisk until well combined. Add sugar and butter and cook over medium heat until it thickens and becomes golden brown. Remove from heat.
6.Add coconut and walnuts and mix well. Cool to desired consistency.This gives about 41/2 c of coverage, which is enough to freeze 3 doughs or 36 muffins.

Enjoy it !