• The original recipe had you melt the chocolate in a metal or glass bowl over boiling water and stir often with a whisk until melted. Let it cool while assembling other ingredients. I really recommend measuring out the ingredients in small bowls ahead of time.
  
• Also separate the egg yolks and put the whites in a separate mixing bowl so we can whip them into meringue.
• Cream the butter and sugar first, add the chocolate, vanilla....
  
• ....and then the eggs yolks.
  
• Mix the flour, soda, and salt together in a bowl,
  
• then add this mix into the batter one cup at a time.
  
• Whip the egg whites into meringue.
  
• Then fold into the batter.
  
• The finished batter should look like this.
  
• I like to butter or spray the baking pans with non stick spray and then cut a wax paper circle to fit in the bottom, then spray or butter again and sprinkle a tablespoon of flour in the pan, tilt to get the flour in the edges and the sides. .
  
• Divide the batter evenly in the pans, and smooth out flat with a spatula.
  
• One trick is to dip your spatula in a glass of warm water between strokes to avoid batter sticking.
  
• Bake at 350 degrees for 30 minutes, or until the a toothpick comes out clean. You can also tell by the firmness of the cake when you press it.
  
• Meanwhile make the filling-Frosting while the cakes are baking. It will need to cool before you apply. Cool the cakes on the rack, for a good half hour while you make the filling.
  
• I find that frosting frozen cake layers keeps the cake from tearing. I often will bake the cakes a day or week ahead, wrap individuallyand freeze them till I am ready.

Filling

• Chop the pecans into small bite sized bits.
  
• I like to toast the nuts and the coconut. The nuts take only 5 minutes at 350 degrees F and the coconut may take a title longer but watch it like a hawk. you want some nice toastiness on it.
  
• Add the eggs, butter and sugar. Whoops I used brown sugar here unlike the recipe. Even though this isn't the original recipe I have found it better.
  
• Cook on medium heat until simmers and whisk it almost consistently until it is thick and custardy.
  
• Add the toasted coconut and pecans,
  
• Fold the pecans and coconut in, till well mixed. (by the way I made 1 1/2 recipe here, I like extra filling. ) The filling should look like this.
  
• I eyeball the filling and divide it into 3 parts.
  
• Spread 1/3 of the filling on the first layer. It is important to spread the filling to the edge and get a good 1/2 inch or so on the edge so when you put the next layer on it shows to to the edge of the sides.
  
• Repeat with the next layer, then the top layer, and frost the top with the filling.
  
• Garnish with the maraschino cherry halves.
  
• You can frost the sides with a basic butter cream chocolate frosting.