Yes you can order this now on Amazon and with prime the shipping is free. Sometimes I have a hard time finding it in grocery stores.

Order German's Chocolate in a 4 pack Here

Cream the butter and sugar first, then the chocolate and vanilla...

Then the eggs yolks...

Mix the flour, soda, and salt together,

Mix in the mixture a cup at a time.

Whip the egg whites into meringue

Fold in the egg whites

Here is the finished batter,

time to prepare the baking pans

I like to butter or spray with non stick spray and then cut a wax paper circle to fit in
the bottom, then spray or butter again and then sprinkle a tablespoon of flour in the pan.
and then tilt the pan to powder the bottom and the sides.

I like lots of insurance that it won't stick.

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 often will bake the cakes a day or week ahead, wrap individually
and freeze them till I am ready.

Filling-Frosting

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

The finished filling

(by the way I made 1 and 1/2 recipe

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,

Put the top layer on then Ice the top with the filling like you would frosting.
Top with Maraschino cherries if you want.

Here you can see the sides are filled in and flush with the cake.