Melt chocolate in boiling water let cool. Cream butter and sugar until fluffy. Add egg yolks one at a time. Beat well after each addition. Add chocolate that has been cooled, and vanilla. Mix. Add buttermilk. Sift flour, salt and soda. Add alternately with stiffly beaten egg whites. Stir in pecans. Pour into greased and floured pan (15 x l0 x 2 inch) and bake at 350F for 45 minutes. Center will be firm to touch. In medium bowl, combine coconut and condensed milk; spoon and spread over partially baked base. Return to oven and bake 15 minutes or until golden brown. Cool completely. Spread frosting over loaf. Cut into bars.
Melt chocolate in microwave, let cool. Cream the cream cheese and margarine in bowl with mixer. After well creamed, add chocolate and vanilla and mix well. Add powdered sugar and blend well. Pour frosting over cake and coconut filling.
Cajun Country -- New Iberia, Louisiana