Preheat the oven to 350°F (adjust the rack to the middle position). Line two 8-inch round cake pans with parchment if desired and spray the pans with baking spray.

Toast the coconut and pecans: spread the 7 ounces shredded coconut and 1½ cups chopped pecans in a single layer on a baking sheet and toast in the preheated oven, stirring once or twice, until lightly golden and fragrant (watch closely so they do not burn). Remove from oven and let cool.

Make the coconut-pecan filling (frosting): in a medium heavy-bottom saucepan over medium heat, whisk together 4 egg yolks (200 g, lightly beaten), 12 ounces full-fat evaporated milk (340 g), ½ teaspoon kosher salt, 2 teaspoons pure vanilla extract (8 g), ¾ cup granulated sugar (150 g), ½ cup brown sugar (107 g), and 2 tablespoons unsalted butter (28 g). Cook, whisking constantly, for 10–12 minutes or until the mixture thickens and becomes golden brown.

Remove the saucepan from the heat, stir in 1½ teaspoons fresh-squeezed lemon juice (7 g), then stir in the toasted coconut and toasted pecans. Transfer the mixture to a bowl and cool until it is thick enough to spread (room temperature; you may refrigerate briefly to speed cooling). Set aside.

Chop the 4 ounces BAKER’S German’s Sweet Chocolate (113 g) into small pieces. Bring ½ cup water (114 g) to a boil, remove from heat, add the chopped chocolate, and stir until the chocolate is fully melted. Set the chocolate mixture aside to cool completely to room temperature.

Separate the 4 large eggs (200 g total): place the whites in the bowl of a stand mixer fitted with the whisk attachment and keep the yolks for the cake batter.

Whip the egg whites on medium-high speed until stiff peaks form. Transfer the whipped egg whites to a clean bowl and set aside.

Using the same mixer bowl (no need to wash), switch to the paddle attachment and beat 1 cup unsalted butter (226 g) and 2 cups granulated sugar (400 g) on medium speed until the butter lightens in color and the mixture is smooth and fluffy, about 3–5 minutes.

With the mixer on low, add the 4 reserved egg yolks (from the separated eggs) one at a time, beating after each addition until incorporated.

Add the cooled chocolate mixture and 1 teaspoon pure vanilla extract (4 g) to the butter–egg yolk mixture and mix on low just until combined.

In a medium bowl, whisk together 2 cups all-purpose flour (240 g), 1 teaspoon baking soda (6 g), and ½ teaspoon kosher salt.

In a small bowl, whisk together ½ cup buttermilk (114 g) and ½ cup sour cream or Greek yogurt (114 g).

With the mixer on low speed, add the flour mixture and the buttermilk/sour cream mixture to the batter alternately, beginning and ending with the flour mixture. Add a portion, mix just until incorporated, then add the next, continuing until all are combined. Do not overmix.

Use a rubber spatula to gently fold the whipped egg whites into the batter in thirds, folding until no large streaks remain and the mixture is uniform.

Divide the batter evenly between the two prepared 8-inch pans and smooth the tops.

Bake the cakes at 350°F for 25–35 minutes, or until a toothpick inserted into the centers comes out clean. Rotate pans once if your oven bakes unevenly.

Remove the cakes from the oven and let them cool on a wire rack for 15 minutes. Run a knife around the pan edges, invert the cakes out of the pans, remove parchment (if used), and cool completely on the wire rack.

To assemble a 4-layer cake: using a long serrated knife or a cake leveler, cut each cooled cake layer horizontally in half to make four thin layers. Spread an even layer of the cooled coconut-pecan filling between each cake layer and spread the remaining filling on top of the cake. Store any extra filling refrigerated.