1 c. flaked coconut
1/2 c. chopped nuts (pecans)
1/3 c. brown sugar
3 tbsp. butter, melted
3 tbsp. evaporated milk
2 tbsp. corn syrup
1/2 c. butter, softened
1 c. plus 2 tbsp. sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. plus 2 tbsp. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Heat oven to 350 degrees. Line two 8-inch cake pans with foil, butter the foil. In small bowl, stir together coconut, nuts, brown sugar, melted butter, evaporated milk and corn syrup. Spread mixture evenly over bottom of pans.

In large mixing bowl, beat butter and sugar until light and fluffy. Add egg and vanilla, beat well. In another bowl, mix flour, cocoa, soda and salt. Add to butter mixture alternately with buttermilk. Spread half of batter in each prepared pans. Bake 30-35 minutes or until top springs back when touched in center.

Invert on rack, gently remove foil. When cool. Place one layer on top of other. Keep well covered.