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1
Beat 3 eggs in 2-quart saucepan with whisk.
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2
Stir in brown sugar, half & half and 1/2 cup butter.
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3
Cook over medium heat, stirring constantly, 10-15 minutes or until thickened and bubbly.
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4
Remove from heat.
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5
Stir in coconut, pecans and 2 teaspoons vanilla.
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6
Cool completely at least 1 hour.
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7
Heat oven to 350F.
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8
Combine chocolate and water in 1-quart saucepan.
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9
Cook over low heat, stirring occasionally, 6-7 minutes or until chocolate is melted; cool 10 minutes.
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10
Grease and lightly flour 2 (8- or 9-inch) round baking pans; set aside.
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11
Combine flour, baking soda and salt in medium bowl; set aside.
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12
Beat sugar and 1/2 cup butter on medium speed in bowl until creamy.
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13
Add 2 eggs and 1 teaspoon vanilla; beat until well mixed.
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14
Add chocolate mixture; beat until well mixed.
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15
Add flour mixture and buttermilk alternately to chocolate mixture, beating well after each addition, until well mixed.
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16
Pour batter into prepared pans.
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17
Bake 33-40 minutes or until toothpick inserted in center comes out clean.
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18
Cool 15 minutes.
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19
Remove from pans.
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20
Cool completely.
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21
Spread frosting over top of each cake; stack layers.
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22
Frost side of cake, if desired.
