1 stick butter
1/2 c. granulated sugar
1/2 c. shredded coconut
2/3 c. chopped pecans
1/2 c. semi-sweet chocolate morsels
2 tbsp. milk
1 c. flour
1/2 c. dark brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
1/3 c. water
1 egg

Preheat oven to 350 degrees. Melt 1/2 stick of the butter in a small saucepan. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well. Spread the mixture in the bottom of a 9 inch round cake pan. Set aside.

Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth. Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top. Serve the cake warm or cold with vanilla ice cream.