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1
Preheat oven 350F (180C).
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2
Grease and flour a 10 1/4x 15 inch baking pan.
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3
For the cake, melt chocolate and butter together over hot water.
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4
Set aside to cool.
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5
Place sugar, eggs, and vanilla in the bowl of a mixer and beat at med speed for 12 minutes.
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6
The eggs should be very pale and should form wide ribbons when the beaters are raised.
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7
While eggs are beating, sift together flour, pecans, salt, and soda.
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8
Alternately add buttermilk and the chocolate mixture to dry ingredients, then carefully fold in the beaten eggs until everything is just mixed.
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9
Pour batter into pan and bake for around 30 minutes or until cake tester comes out clean.
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10
Cool on cake rack.
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11
When completely cold, cut in half across the width and turn out the 2 halves.
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12
Place 1 layer on your cake platter.
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13
Set the other aside.
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14
To make topping, melt the chocolate over warm water.
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15
Let cool somewhat then, using an electric hand mixer, slowly add the cream.
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16
Beat continuously until mixture is as thick as whipped cream.
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17
Flavor with vanilla.
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18
Spread some of the filling on the bottom layer of the cake.
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19
Sprinkle on some toasted coconut and half the chopped pecans.
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20
Top with remaining cake layer (trim top to flatten it if necessary).
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21
Coat cake with chocolate cream mixture.
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22
Arrange 1 1/2 inch wide border of toasted coconut around the top edge.
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23
Place the whole pecans in a row around the inside coconut border.
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24
Leave the center of the cake plain.
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25
Press the remaining toasted coconut and chopped pecans into the sides of the cake.
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26
Place cake in the refrigerator to chill until served.
