Preheat oven to 350F. Bake cake as directed. In heavy saucepan, combine and cook 1 cup evaporated milk and 1/2 cup sugar. Cook on medium heat until bubbly. Lower heat;, add marshmallows, stirring until melted and smooth. Add coconut; stir well into mixture. When cake is removed from oven, still warm, punch holes into cake (with a straw) and pour the coconut marshmallow mixture over warm cake. In rinsed saucepan, melt margarine. Add remaining 1 cup milk and 1/2 cup sugar; cook on medium heat until bubbly. Lower beat, add morsels, blending until smooth. Add pecans; mix well. Pour chocolate mixture over marshmallow-coconut layer on cake. Chill in refrigerator to firm the chocolate layer. May be cut in squares and frozen for future use.
Cajun Country -- New Iberia, Louisiana