Pre-heat oven to 350°F.2
Cover bottoms of three 9-inch round pans with wax paper; grease sides of pans.
Microwave chocolate and water, in a large microwaveable bowl, on high, for 1-1/2 to 2 minutes or until chocolate is almost melted; stirring after 1 minute.
Continue to stir until chocolate is completely melted.
In a medium bowl, combine flour, baking soda and salt; set aside.
In a large bowl, using an electric mixer, on medium speed, beat butter and sugar until light and fluffy.
Add egg yolks, 1 at a time; beating well after each.
Blend in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk; beating until well blended after each addition.
In a small bowl, beat egg whites, with mixer, on high speed, until stiff peaks form.
Gently stir into batter; stir to combine; pour evenly into prepared pans.
Place in pre-heated oven and bake 30 minutes. or until toothpick, inserted in centers, comes out clean.
Remove from oven and immediately run small spatula around cakes in pans.
Cool cakes in pans 15 minutes.
Remove from pans to wire racks; discard wax paper; cool completely.
Spread coconut-pecan filling and frosting between cake layers and onto top of cake.
