Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           plus 1/3 cup butter or margarine -- divided
     1/2  cup           brown sugar -- firmly packed
     2/3  cup           pecan halves
     2/3  cup           flaked coconut
   2      tablespoons   milk
   1      package       {4 oz.} sweet cooking chocolate
   1 1/3  cups          cake flour
   1      cup           sugar
     1/2  teaspoon      baking soda
     1/2  teaspoon      double-acting baking powder
     1/2  teaspoon      salt
     3/4  cup           buttermilk*
   1      teaspoon      pure vanilla extract topping
                        prepared whipped -- (optional)

Preparation:

* or 3/4 cup whole milk combined with 2 teaspoons vinegar allowed to stand 5 minutes 1. Melt 1/4 cup butter in 9-inch square pan; blend in brown sugar. 2. Arrange pecan halves in decorative pattern on sugar mixture; sprinkle with coconut and milk. Set aside. 3. Melt chocolate over low heat; cool. 4. Mix flour with sugar, baking soda, baking powder and salt; stir in 1/3 cup butter to soften. 5. Add flour mixture, 1/4 cup plus 2 tablespoons buttermilk and vanilla; mix until all flour is moistened. 6. Beat 2 minutes at medium speed of electric mixer, or 300 vigorous strokes by hand, scraping bowl occasionally. 7. Add melted chocolate, egg and remaining buttermilk; beat 1 minute longer with electric mixer or 150 strokes by hand. 8. Pour over topping in pan; bake in preheated 350 F. oven 45 to 50 minutes, or until cake tester inserted in center comes out clean. 9. Cool cake in pan 5 minutes. invert on serving plate. 10. Serve warm or cooled, topped with prepared whipped topping, if desired.