1 C. flaked coconut
1/2 C. chopped pecans
1/3 C. packed brown sugar
3 T. butter, melted
3 T. evaporated milk
2 T. light corn syrup
1/2 C. butter, softened
1 C. plus 2 T. sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. plus 2 T. flour
1/3 C. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
Line two 8 inch layer pans with foil. Butter foil. Combine coconut, pecans, brown sugar, 3 T. melted butter, evaporated milk and corn syrup in a small bowl. Divide mixture and spread evenly over bottom of each pan. Cream 1/2 C. butter and the sugar in a large mixer bowl until light and fluffy. Add egg and vanilla; blend well. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Carefully spread half the batter into each prepared pan. Do not mix with coconut topping. Bake at 350' for 30-35 minutes or till cake springs back when touched lightly. Invert immediately onto wire rack, gently remove foil and discard. Cover layers loosely with new foil to keep topping soft. Cool completely; place one layer on top of other. Keep well covered.
