Ingredients

1/2 c Butter; softened
1/2 c Dark brown sugar
1/2 c Shredded coconut
2/3 c Chopped pecans
1/2 c Semi-sweet chocolate morsels
2 tb Milk
1 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/3 c Water
1 Egg

Directions

1. Preheat oven to 350. Melt 4 tbl. of the butter in a small saucepan. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate morsels and milk and blend well.
2. Spread the mixture evenly in the bottom of a 9″round cake pan; set aside. Stor together flour, granulated sugar, bainging powder and salt in a mixing bowl.
3. Add the remaining 4 tb. butter, the vanilla, water and egg, and beat until batter is thoroughtly blended and perfectly smooth. Pour over the coconut/pecan mixture and bake for about 30 min., or until a toothpick inserted in the center of the cake cmoes out clean.
4. Let cool in the pan for about 5 min., then turn out onto a serving plate, coconut mixture on top. If any of the topping sticks to the pan, scoop it out, and spread it on the cake.
5. Serve warm or cold with vanilla ice cream, if you wish.