1 cup butter or margarine, softened
2 cups sugar
4 large eggs
8 (1-ounce) semisweet chocolate squares, melted
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 cups flaked coconut, divided
1 1/4 teaspoons vanilla extract
1/4 cup cream of coconut
Butter Frosting
2 (1-ounce) semisweet chocolate squares

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add chocolate, beating until blended.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup coconut and vanilla. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Stir together remaining 3 cups coconut and cream of coconut.
Spread Butter Frosting between layers, and sprinkle each layer with 1/2 cup coconut mixture. Spread top and sides of cake with remaining frosting; press remaining coconut mixture on sides and 1 inch from edge of top layer.

Seal 2 chocolate squares in a heavy-duty zip-top plastic bag; place in hot water until chocolate melts. Snip 1 corner of bag, and drizzle chocolate over top of cake. Makes 1 (3-layer) cake.

1 cup butter or margarine, softened
8 cups sifted powdered sugar
1/3 to 1/2 cup milk
1 1/2 teaspoons vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until smooth. Add milk, beating until mixture reaches spreading consistency. Stir in vanilla. Makes 4 cups.