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1
Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment.
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2
Rub a little more butter onto the paper.
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3
Preheat the oven to 350 degrees.
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4
In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool.
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5
Sift the flour together with the sugar, baking soda, baking powder, and salt.
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6
In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy.
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7
Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer.
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8
Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer.
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9
Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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10
Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling.
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11
With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers.
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12
To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan.
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13
Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes.
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14
Do not let the mixture come to a boil.
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15
Remove from the heat and add the coconut and pecans.
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16
Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust.
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17
To assemble the cake, place the first layer of cake on a serving dish.
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18
Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick.
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19
Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade.
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20
Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that.
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21
Cut into wedges for serving.
